Kakiage Tempura Corn
Kakiage Tempura Corn

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, kakiage tempura corn. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Kakiage Tempura Corn is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Kakiage Tempura Corn is something which I have loved my whole life.

These are, essentially, fried fritters of corn cut from the cob and bound with a thick tempura batter. Some recipes use egg in the tempura batter and others do not. But my all-time favorite recipe for corn kakiage comes from Nancy Singleton Hachisu's Japanese Farm Food cookbook. No egg - just the clean, pure flavors of corn, scallions, and.

To get started with this recipe, we must prepare a few components. You can cook kakiage tempura corn using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Kakiage Tempura Corn:
  1. Take 2 cups Frozen Corn Kernels
  2. Get Green Herb of your choice e.g. Parsley, Coriander, Oregano, Basil, etc
  3. Get 4-5 tablespoons Plain Flour
  4. Make ready 2-3 tablespoons Water
  5. Take Oil for frying
  6. Take 1 teaspoon Salt
  7. Prepare Spices of your choice *e.g. Pepper, Cumin, Coriander, Cayenne Pepper, Oregano, etc

Using thawed frozen corn that is still COLD makes these 'Kakiage Corn' crispy without special Tempura Flour or any techniques. Make your own flavour and enjoy with cold beer or wine. To prepare the tempura batter, combine wheat flour, rice flour, AJI-NO-MOTO® and salt. Mix cold water with egg, mix until well combined.

Steps to make Kakiage Tempura Corn:
  1. Thaw Frozen Corn Kernels but keep them COLD. Low temperature slows down the gluten development and makes Tempura crispy.
  2. Pick leaves of Green Herb, tear if large, and add them to Corn.
  3. Add Plain Flour and mix to coat all Corn Kernels.
  4. Add Water and mix until just combined.
  5. You then slide large tablespoon sized clumps of the corn mixture into the 170°C to 180°C Oil and deep fry.
  6. Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil.
  7. Serve with Salt mixed with Spices of your choice. Of course it can be served with Tentsuyu (Tempura Dipping Sauce). http://www.hirokoliston.com/dipping-sauce/

To prepare the tempura batter, combine wheat flour, rice flour, AJI-NO-MOTO® and salt. Mix cold water with egg, mix until well combined. Combined flour mixture and egg mixture, stir until half mix. Combined all ingredients (B) and coat with tempura batter. When you take the corn of the KAKIAGE(deep fried corn), use in the Iridashi or salt.

So that is going to wrap it up with this special food kakiage tempura corn recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!