Deep Fried Soup
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!
Recipe type: Appetizer
  • 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
  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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