Start by removing the kernels from the corn cobs. A handy method is to place a small upside-down deli cup inside a large bowl, stand the corn cob on top, and cut downward along the cob. This way, the kernels will fall into the bowl without making a mess.

Once you have the kernels in the bowl, add the all-purpose flour, potato starch, tapioca starch, kosher salt, and black pepper. Toss everything together until the kernels are evenly coated.

Next, pour in the chilled sparkling water and mix gently until a loose, shaggy batter forms around the corn. The batter should just bind the kernels together without being too thick. Be careful not to overmix.

It's important to fry the mixture right after mixing, as the sparkling water loses its carbonation quickly and the gluten begins to develop if the batter sits too long.

In a large pan, heat about 1 inch of neutral oil to 325°F (163°C) over medium heat, maintaining a consistent temperature throughout the frying process.

Working in batches, scoop the corn mixture into the hot oil using a large spoon or ladle. Gently spread each scoop into your desired shape with the back of the spoon; they don’t need to be perfect, as the ragged edges add to the charm.

Fry the fritters for about 2 minutes on each side until they are deeply golden and crispy all the way through.

Once cooked, remove the fritters and let them drain on a wire rack. Season them immediately with salt while they are still hot.

Serve the corn kakiage right away, either on their own or with a side of kewpie mayonnaise and fresh shiso leaves. The kewpie provides a rich, slightly tangy contrast to the sweetness of the corn, while the shiso adds a fresh, minty fragrance that lightens the dish.