Corn Kakiage
Serves 1
Directions
- 1Rub the corn cobs with a tea towel to remove all the fuzzy hairs.
- 2Place the corn on the cob on top of a deli container inside a large bowl and use a knife to remove the kernels.
- 3Add flour, potato starch, tapioca starch, salt, and pepper to the bowl with corn kernels and mix well.
- 4Pour in ginger ale and mix until a batter forms.
- 5Shallow fry portions of the corn mixture in a pan with hot oil until golden and crisp on both sides.
- 6Remove the corn kakiage from the oil and let it drain on a wire rack.
- 7Blend perilla leaves and basil leaves with oil to make a green herb oil.
- 8Mix the herb oil with mayonnaise to make the dipping sauce.
Ingredients
- 3 corn on the cob
- 1/2 cup flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup ginger ale
- perilla leaf (optional)
- basil leaf (optional)
- mayonnaise (optional)
Equipment
tea towelknifedeli containerbowlspoonpanwire rackblenderwhisk
Tips
- Use a tea towel to easily remove fuzzy hairs from corn cobs.
- You can use sparkling water instead of ginger ale for the batter.
- The dipping sauce is an optional extra step.
