Corn and Nori Seaweed Kakiage (Tempura Fritters)
ID: 048993fa...
These corn and nori kakiage fritters are crispy and use minimal batter. By adding mayonnaise to the batter, anyone can easily achieve a crispy tempura texture without any lumps.
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🍳 Cooking Flow
Cut the corn kernels off the cob. → Whisk mayonnaise, water, cake flour, and potato starch to make the batter, then coat the corn in it. → Place the corn onto the rough side of nori sheets that have been cut into quarters. → Deep-fry at 170°C (338°F) without touching until the batter sets, then flip and fry until crispy.
Cooking Steps
Brief Cooking Order
Cut the corn kernels off the cob. → Whisk mayonnaise, water, cake flour, and potato starch to make the batter, then coat the corn in it. → Place the corn onto the rough side of nori sheets that have been cut into quarters. → Deep-fry at 170°C (338°F) without touching until the batter sets, then flip and fry until crispy.
Introduction
These corn and nori kakiage fritters are crispy and use minimal batter. By adding mayonnaise to the batter, anyone can easily achieve a crispy tempura texture without any lumps.
Step 1
Peel the corn and use a knife to slice the kernels off the cob.
Step 2
Place mayonnaise in a bowl, add a small amount of water, and mix well to ensure there are no lumps.
Step 3
Add the remaining water, mix well, then add the cake flour and potato starch to create the batter.
Step 4
Add the corn kernels into the batter and coat them thoroughly.
Step 5
Cut the roasted nori sheet into quarters using scissors.
Ingredients List
Important Notes
If you let the corn sit on the nori, the seaweed will become soggy; place the corn on the nori just before frying and immediately drop into the oil. ⚠️
Do not touch the fritters for the first minute after dropping them into the oil, as they will fall apart before the batter sets. 💡
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