Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kakiage tempura corn. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Kakiage Tempura Corn is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Kakiage Tempura Corn is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have kakiage tempura corn using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Kakiage Tempura Corn:
- Take 2 cups Frozen Corn Kernels
- Get Green Herb of your choice e.g. Parsley, Coriander, Oregano, Basil, etc
- Make ready 4-5 tablespoons Plain Flour
- Prepare 2-3 tablespoons Water
- Take Oil for frying
- Take 1 teaspoon Salt
- 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. But we wanted to make a sweet corn kakiage-not slender tempura, not an American corn cake, but a recipe only using corn yet with the light crispiness of tempura. Put the tempura powder which sieve by a mesh into ⑤, and mix lightly so that the air mixes.
Instructions to make Kakiage Tempura Corn:
- Thaw Frozen Corn Kernels but keep them COLD. Low temperature slows down the gluten development and makes Tempura crispy.
- Pick leaves of Green Herb, tear if large, and add them to Corn.
- Add Plain Flour and mix to coat all Corn Kernels.
- Add Water and mix until just combined.
- You then slide large tablespoon sized clumps of the corn mixture into the 170°C to 180°C Oil and deep fry.
- 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.
- 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/
But we wanted to make a sweet corn kakiage-not slender tempura, not an American corn cake, but a recipe only using corn yet with the light crispiness of tempura. Put the tempura powder which sieve by a mesh into ⑤, and mix lightly so that the air mixes. 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.
So that’s going to wrap this up with this special food kakiage tempura corn recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
