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!

Quick Info

⏱️ 95 min • 🍽️ 12 servings • ⭐ 43%

Nutrition

224 cal • 3g protein • 16g carbs • 16g fat

Tags

[Vegetarian] • [Appetizers] • [Dinner] • [Snacks]

Ingredients

• ¼ cup (½ stick) unsalted butter
• ½ cup diced yellow onion
• ¼ cup diced celery
• ¼ cup diced carrot
• 1 tablespoon minced garlic
• ¾ cup all-purpose flour, divided
• 1½ cups frozen white corn, thawed
• 1 cup vegetable stock
• ½ cup heavy cream
• 4 teaspoons kosher salt, divided, plus more to taste
• ½ teaspoon ground black pepper
• ⅛ teaspoon cayenne (optional)
• 6 cups canola oil
• 2 large eggs, beaten
• ½ cup panko bread crumbs
• ½ cup yellow cornmeal
• 2 tablespoons roughly chopped fresh flat-leaf parsley, for garnish

Instructions Preview

1. Melt the butter in a large saucepan over m…
2. Add the corn and vegetable stock and whisk…
3. Line a baking sheet with parchment paper.

…and 7 more steps

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Recipe by: Chris Salicrup, Tresha Lindo, Codii Lopez • From: Tasty