Deep Fried Soup
featured in These Corn Recipes Are A-Maize-Ing
Have your soup and fry it too! Hearty corn soup is frozen, then coated in crunchy panko and cornmeal and fried until golden brown. These make a great appetizer for your next gathering!
Tasty Team
44% would make again
Total Time
1 hr 35 min
1 hr 35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Total Time
1 hr 35 min
1 hr 35 min
Prep Time
20 minutes
20 min
Cook Time
15 minutes
15 min
Ingredients
for 12 servings
- ½ stick unsalted butter
- ½ cup yellow onion (75 g), diced
- ¼ cup celery (55 g), diced
- ¼ cup carrot (30 g), diced
- 1 tablespoon garlic, minced
- ¾ cup all purpose flour (95 g), divided
- 1 ½ cups frozen white corn (260 g), thawed
- 1 cup vegetable stock (240 mL)
- ½ cup heavy cream (120 mL)
- 4 teaspoons kosher salt, divided, plus more to taste
- ½ teaspoon ground black pepper
- ⅛ teaspoon cayenne, optional
- 6 cups canola oil (1.4 kg)
- 2 large eggs, beaten
- ½ cup panko breadcrumbs (55 g)
- ½ cup yellow cornmeal (75 g)
- 2 tablespoons flat leaf parsley, roughly chopped, for garnish
Preparation
- Melt the butter in a large saucepan over medium heat. Add the onion, celery, carrot, and garlic and cook for 2 minutes, until the vegetables start to soften. Add ¼ cup (30 G) of flour and stir to coat the vegetables. Cook for another 2 minutes, until the flour is golden brown.
- Add the corn and vegetable stock and whisk until the flour dissolves. Add the heavy cream, 2 teaspoons of salt, the pepper, and cayenne, if using. Simmer until thickened slightly, about 4 minutes. Remove the pot from the heat and let cool to room temperature. The soup will thicken significantly.
- Line a baking sheet with parchment paper.
- Use a small ice cream scoop to scoop the soup into 12 portions onto the prepared baking sheet. 5. Freeze for 1 hour, until solid.
- Heat the canola oil in a large heavy-bottomed pot until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- Add the remaining ½ cup (60 G) flour and 1 teaspoon of salt to a shallow bowl. Add the eggs to a separate shallow bowl. Add the panko, cornmeal, and remaining teaspoon of salt to a third shallow bowl.
- Coat the soup balls in the flour, then the egg, then the panko mixture.
- Working in batches, fry the soup balls in the hot oil for 2-3 minutes, or until golden brown. Transfer to the wire rack and sprinkle with more salt, then let cool slightly.
- Garnish with parsley, then serve warm.
- Enjoy!
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