Corn Kakiage
Corn Kakiage
Ingredients
- 1 ear corn, about 130g kernels
- 60 grams tempura flour
- 35 grams cold water, to 40g
- as needed flaky salt, for finishing
Instructions
- 1
In a medium bowl, mix the 60 grams of tempura flour and 35-40 grams of cold water just until combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 2
Add the kernels from 1 ear of corn (about 130g) to the batter and gently fold it in until the corn is evenly coated.
⏱️ 2 min
- 3
Heat cooking oil in a deep pot or Dutch oven to 320°F (160°C). Use a thermometer to ensure the oil maintains the correct temperature.
⏱️ 3 min•🌡️ 320
- 4
Carefully drop small spoonfuls of the corn mixture into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 320
- 5
Using a slotted spoon, transfer the fried corn kakiage to a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min
- 6
Immediately sprinkle the hot corn kakiage with flaky salt. Serve warm and enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Corn Kakiage
- 1 ear corn, about 130g kernels
- 60 grams tempura flour
- 35 grams cold water, to 40g
- as needed flaky salt, for finishing
Instructions
- 1
In a medium bowl, mix the 60 grams of tempura flour and 35-40 grams of cold water just until combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 2
Add the kernels from 1 ear of corn (about 130g) to the batter and gently fold it in until the corn is evenly coated.
⏱️ 2 min - 3
Heat cooking oil in a deep pot or Dutch oven to 320°F (160°C). Use a thermometer to ensure the oil maintains the correct temperature.
⏱️ 3 min•🌡️ 320 - 4
Carefully drop small spoonfuls of the corn mixture into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
⏱️ 5 min•🌡️ 320 - 5
Using a slotted spoon, transfer the fried corn kakiage to a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min - 6
Immediately sprinkle the hot corn kakiage with flaky salt. Serve warm and enjoy.
⏱️ 1 min