Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kakiage tempura corn. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
When I make Tempura, I usually make 'Kakiage Tempura' to finish off left-over batter with sliced Onion & Carrot. One day I used Frozen Corn, and my family was so excited with the result. 'Kakiage Tempura Corn' was simply YUMMY! Using thawed frozen corn. 'Kakiage Tempura Corn' was simply YUMMY!
Kakiage Tempura Corn is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Kakiage Tempura Corn is something which I’ve loved my whole life.
To begin with this 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 that.
The ingredients needed to make Kakiage Tempura Corn:
- Take 2 cups Frozen Corn Kernels
- Make ready Green Herb of your choice e.g. Parsley, Coriander, Oregano, Basil, etc
- Make ready 4-5 tablespoons Plain Flour
- Prepare 2-3 tablespoons Water
- Get Oil for frying
- Prepare 1 teaspoon Salt
- Take Spices of your choice *e.g. Pepper, Cumin, Coriander, Cayenne Pepper, Oregano, etc
A typical kakiage is made with julienned carrots, potatoes and onions. 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. When you take the corn of the KAKIAGE(deep fried corn), use in the Iridashi or salt. When I make Tempura, I usually make 'Kakiage Tempura' to finish off left-over batter with sliced Onion & Carrot.
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/
One day I used Frozen Corn, and my family was so excited with the result. 'Kakiage Tempura Corn' was simply YUMMY! Using thawed frozen corn that is still COLD makes these 'Kakiage Cor. Kakiage is a type of tempura made with a variety of vegetable strips, often with seafood. This is a popular home cooking dish as it uses leftover vegetables to clean up the fridge for the week. Light and crispy kakiage is so delicious to eat just with tempura dipping sauce.
So that’s going to wrap this up with this special food kakiage tempura corn recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
