# Corn Kakiage

- Cuisine: Japanese
- Category: Appetizer
- Language: en

## 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)

## Instructions

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

## Equipment

- tea towel
- knife
- deli container
- bowl
- spoon
- pan
- wire rack
- blender
- whisk

## 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.

## Source

- Original video: https://www.instagram.com/reel/DaTvGgkBUFK/
- Creator: Patrick Kong
- Recipe page: https://www.cliprecipe.com/recipe/d3c6aede-0170-4010-b134-726822bdf257
- Extracted: 2026-08-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt