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Deep Fried Soup

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!

by Chris Salicrup, Tresha Lindo and Codii Lopez

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, diced (75 g)
  • ¼ cup
    celery, diced (55 g)
  • ¼ cup
    carrot, diced (30 g)
  • 1 tablespoon
    garlic, minced
  • ¾ cup
    all purpose flour, divided (95 g)
  • 1 ½ cups
    frozen white corn, thawed (260 g)
  • 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

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Preparation

  1. 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.
  2. 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.
  3. Line a baking sheet with parchment paper.
  4. 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.
  5. 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.
  6. 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.
  7. Coat the soup balls in the flour, then the egg, then the panko mixture.
  8. 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.
  9. Garnish with parsley, then serve warm.
  10. Enjoy!
 

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