Corn Kakyage (Japanese Corn Cakes)
Serves 1
Directions
- 1Take fresh sweet corn, peel it, and slice all the kernels off with a sharp knife.
- 2Place the corn kernels into a bowl.
- 3Add flour and water to the bowl with the corn.
- 4Mix all ingredients together.
- 5Continue mixing and adjust the consistency by adding more flour and more water until it forms a corn batter.
- 6Take little balls of the corn batter and shape them into small cakes.
- 7Shallow fry the cakes until they are perfectly golden.
- 8Remove the fried cakes and season with salt while they are hot.
Ingredients
- fresh sweet corn, peeled, kernels sliced off
- flour
- water
- salt
Equipment
knifebowlfrying pan
Tips
- Adjust consistency of the batter by adding more flour and water as needed.
- Season with salt while the kakyage are hot.
- Can be served as a bar snack or a canape with creme fresh and salmon roe on top.
Related recipes
Spicy Tuna Hack
Japanese · Snack5m
Matcha Onigiri
Japanese · Snack
Guim bugak (Chips coreanas de alga nori)
Japanese · Snack10m
Spam Egg Rice Balls
Japanese · Snack
Pumpkin dango
Japanese · Snack
Crunchy Crab Rice Paper Snacks
Japanese · Snack
Japanese Isobe Mochi
Japanese · Snack
Vegan fondue cheese bites
Japanese · Snack
Crispy Sushi Rice Bites
Japanese · Snack2h
HOW TO MAKE BACON (FROM PLANTS)
Japanese · Snack
Hyōrōgan (Provision Balls)
Japanese · Snack12m
Ultimate Tuna Mayo Grilled Onigiri
Japanese · Snack