Deep Fried Soup

Yields: 12 Servings Difficulty: Medium


0/17 Ingredients


0/10 Instructions
  • 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!