Elote Kakiage
Elote Kakiage
Ingredients
For the Kakiage
- 2 cups fresh corn kernels, from about 2-3 ears of corn
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, minced, seeds removed for less heat
- 1/4 cup cilantro, chopped
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup cold sparkling water, or club soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Elote Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon cilantro, finely chopped
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon cilantro, chopped
- 4 lime wedges
Instructions
- 1
Prepare the Elote Aioli: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, 2 tablespoons crumbled cotija cheese, 1 tablespoon chopped cilantro, and 1/4 teaspoon salt. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min
- 2
Prepare the Kakiage batter: In a large bowl, combine the corn kernels, diced red onion, minced jalapeño, and 1/4 cup chopped cilantro. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 3
Add the dry ingredients to the corn mixture and toss gently to coat the vegetables evenly. Pour in the cold sparkling water and mix just until a shaggy batter forms. Do not overmix; a few lumps are fine.
⏱️ 3 min
- 4
Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 5
Fry the Kakiage: Carefully drop spoonfuls (about 1/4 cup each) of the corn mixture into the hot oil, flattening them slightly with the back of the spoon to form thin fritters. Do not overcrowd the pot; fry in batches.
⏱️ 8 min•🌡️ 350
- 6
Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to transfer the cooked kakiage to a wire rack lined with paper towels to drain excess oil.
⏱️ 4 min
- 7
Serve: Arrange the Elote Kakiage on a serving platter. Drizzle generously with the Elote Aioli. Garnish with additional crumbled cotija cheese, chopped cilantro, and serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Elote Kakiage
For the Kakiage
- 2 cups fresh corn kernels, from about 2-3 ears of corn
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, minced, seeds removed for less heat
- 1/4 cup cilantro, chopped
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 cup cold sparkling water, or club soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Elote Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon cilantro, finely chopped
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons cotija cheese, crumbled
- 1 tablespoon cilantro, chopped
- 4 lime wedges
Instructions
- 1
Prepare the Elote Aioli: In a small bowl, whisk together the mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, 2 tablespoons crumbled cotija cheese, 1 tablespoon chopped cilantro, and 1/4 teaspoon salt. Taste and adjust seasoning as needed. Set aside.
⏱️ 5 min - 2
Prepare the Kakiage batter: In a large bowl, combine the corn kernels, diced red onion, minced jalapeño, and 1/4 cup chopped cilantro. In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 3
Add the dry ingredients to the corn mixture and toss gently to coat the vegetables evenly. Pour in the cold sparkling water and mix just until a shaggy batter forms. Do not overmix; a few lumps are fine.
⏱️ 3 min - 4
Heat the oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 2-3 inches deep. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 5
Fry the Kakiage: Carefully drop spoonfuls (about 1/4 cup each) of the corn mixture into the hot oil, flattening them slightly with the back of the spoon to form thin fritters. Do not overcrowd the pot; fry in batches.
⏱️ 8 min•🌡️ 350 - 6
Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to transfer the cooked kakiage to a wire rack lined with paper towels to drain excess oil.
⏱️ 4 min - 7
Serve: Arrange the Elote Kakiage on a serving platter. Drizzle generously with the Elote Aioli. Garnish with additional crumbled cotija cheese, chopped cilantro, and serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min