Cooked - Corn Kakiage

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

phillych3zst3ak

Corn Kakiage

1.0

3 cobs sweet corn, kernels removed

80 g (⅔ cup) all-purpose flour

30 g (¼ cup) potato starch (or corn starch)

20 g (2 tbsp) tapioca starch

120 ml (½ cup) sparkling water, chilled

½ tsp kosher salt

¼ tsp black pepper, ground

Neutral oil, for frying

Kewpie mayonnaise

Shiso/perilla leaves

Remove the kernels from the corn.
Combine the kernels with the flour, starches, salt, and pepper.
Add the cold sparkling water and gently mix until a loose batter has formed around the kernels.
In a large pan, add about 1-inch of neutral oil and heat to 325 F.
Scoop the corn into the oil and spread it out gently with the back of a spoon into your desired shapes.
Fry for about 2 minutes on each side or until golden brown and crisp.
Drain on a wire rack and immediately season with salt.
Serve as is, or with kewpie mayonnaise and shiso leaves.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🧇Fritters

Cuisine🇯🇵Japanese

Occasions🎊Party🍿Snack

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 2 weeks ago

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