Ingredients
½stick unsalted butter
½cupyellow onion,diced
¼cupcelery,diced
¼cupcarrot,diced
1tbspgarlic,minced
¾cupall purpose flour,divided
1½cupsfrozen white corn,thawed
1cupvegetable stock
½cupheavy cream
4tspkosher salt,divided, plus more to taste
½tspground black pepper
⅛tspcayenne,optional
6cupscanola oil
2largeeggs,beaten
½cuppanko breadcrumbs
½cupyellow cornmeal
2tbspflat leaf parsley,roughly chopped, for garnish
Preparation
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 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 it 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 degrees F. Set a wire rack inside a baking sheet and place it nearby.
Add the remaining ½ cup 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 to 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!
