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Tempura Fried Baby Corn with Green Goddess Dressing & Black Truffle

Tempura Fried Baby Corn with Green Goddess Dressing & Black Truffle

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  • Green Goddess Dressing
  • ¼ bunch tarragon

  • ¼ bunch parsley

  • 1 medium green zucchini

  • 50 grams shallots

  • 1 ear fresh corn (preferably huitlacoche), shucked

  • 26 grams extra virgin olive oil

  • 70 grams Rice Vinegar

  • 30 grams Soy Sauce

  • 20 grams Dijon mustard

  • 2 egg yolks

  • 50 grams olive oil

  • Kosher salt

  • Tempura Baby Corn
  • 100 baby corn, drained and patted dry

  • 2 (8-ounce) boxes Kikkoman® Japanese Style Tempura Batter Mix

  • Canola oil for frying

  • Garnish
  • Shaved black truffles (optional)


  • Place a small pot with water over high heat and bring to a rolling boil. Blanch tarragon and parsley for 60 seconds, shock in ice water; pat dry between paper towels.
  • Remove zucchini skin and save the zucchini flesh for another use. Dice zucchini skin and shallots and cut away corn from cob.
  • Heat olive oil in a medium sauté pan over low heat. Sweat corn, zucchini, and shallots for 10 minutes; remove and let cool.
  • Place sautéed vegetables, blanched herbs, vinegar, soy sauce, mustard and egg yolks in a blender; purée until very smooth. Slowly pour canola oil into blender while running and mix until fully emulsified. Season with salt to taste.
  • Prepare tempura batter mix according to package directions and heat a pot of vegetable oil. Working in batches, dip each baby corn into batter gently shaking off excess. Deep fry until golden brown, then remove with a slotted spoon. Drain on a paper towel lined baking sheet.
  • Serve immediately with Green Goddess Dressing. Garnish with black truffles, if desired.

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