Corn Kakiage

Serves 1
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Directions

  1. 1Rub the corn cobs with a tea towel to remove all the fuzzy hairs.
  2. 2Place the corn on the cob on top of a deli container inside a large bowl and use a knife to remove the kernels.
  3. 3Add flour, potato starch, tapioca starch, salt, and pepper to the bowl with corn kernels and mix well.
  4. 4Pour in ginger ale and mix until a batter forms.
  5. 5Shallow fry portions of the corn mixture in a pan with hot oil until golden and crisp on both sides.
  6. 6Remove the corn kakiage from the oil and let it drain on a wire rack.
  7. 7Blend perilla leaves and basil leaves with oil to make a green herb oil.
  8. 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.