DEEP FRIED SOUP RECIPE BY TASTY

Deep Fried Soup Recipe by Tasty image

Provided by Chris Salicrup

Categories Dinner

Time 1h35m

Yield 12 servings

Number Of Ingredients 17

½ stick unsalted butter
½ cup yellow onion, diced
¼ cup celery, diced
¼ cup carrot, diced
1 tablespoon garlic, minced
¾ cup all purpose flour, divided
1 ½ 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 breadcrumbs
½ cup yellow cornmeal
2 tablespoons flat leaf parsley, roughly chopped, for garnish

Steps:

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!