Deep Fried Soup
Ingredients
-
½
stick unsalted butter
-
½
cup
yellow onion (75 g), diced
-
¼
cup
celery (55 g), diced
-
¼
cup
carrot (30 g), diced
-
1
tbsp
garlic, minced
-
¾
cup
all purpose flour (95 g), divided
-
1 ½
cup
frozen white corn (260 g), thawed
-
1
cup
vegetable stock (240 mL)
-
½
cup
heavy cream (120 mL)
-
4
tsp
kosher salt, divided, plus more to taste
-
½
tsp
ground black pepper
-
⅛
tsp
cayenne, optional
-
6
cup
canola oil (1.4 kg)
-
2
large eggs, beaten
-
½
cup
panko breadcrumbs (55 g)
-
½
cup
yellow cornmeal (75 g)
-
2
tbsp
flat leaf parsley, roughly chopped, for garnish
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!