Corn Tempura Balls

Place drained whole kernel corn in a medium bowl; refrigerate for 30 minutes.

Pour oil into a deep-frying pan until 3 1/2 inches deep; heat over medium heat. Meanwhile, place ice cubes in a large bowl and place bowl with corn on top of ice to keep corn cold.

Mix together tempura flour, ice-cold water, baking powder, and salt in another bowl; pour over corn and mix. Sprinkle with 2 tablespoons tempura flour; mix until well combined.

Form mixture into golf ball-sized balls and drop into hot oil immediately. Deep-fry until golden brown, about 1 minute. If batter is thin and forming a ball is difficult, sprinkle corn mixture with a bit more tempura flour.