Name: Corn Kakiage (Corn Fritters)
Cuisine: 和食
Ingredients: 2 ears of corn; 3 tbsp flour (adjust while mixing); Just under 1 tbsp potato starch; 1 to just under 2 tbsp water (adjust while mixing); Vegetable oil (enough to fill a frying pan 1 to 2 cm deep); A pinch of salt (for finishing)

About "Corn Kakiage (Corn Fritters)"

This is a simple corn kakiage (fritter) recipe using only corn, shared by Chef Yuhei Todaka of the renowned restaurant "Shokudo Todaka." The batter is made without eggs, using only flour, potato starch, and water. Keeping the moisture to a minimum so the mixture remains crumbly is the key to achieving a crispy texture. Chilling the shaped fritters in the refrigerator for 10 to 15 minutes before frying prevents them from falling apart. Keep the oil temperature at 170°C, and they are done when they feel light when lifted with chopsticks. A simple sprinkle of salt at the end perfectly highlights the natural sweetness of the corn.

Introduction to 動画 de 食堂とだか　料理人・戸高雄平 →

Tips for Making "Corn Kakiage (Corn Fritters)"

Prep
- Always steam or boil the corn before using. Frying raw corn is dangerous as the kernels can pop violently in the oil and cause burns.
Prep
- Do not shave too close to the cob when cutting off the kernels. Tough cob fibers can cause popping during frying, so shave gently just where the kernels connect.
Batter
- Adding a small amount of potato starch makes the texture crispy and light. Aim for just under 1 tbsp of potato starch to 3 tbsp of flour.
Batter
- Add water gradually starting with 1 tbsp, keeping it to just under 2 tbsp at most. The ideal texture is crumbly, barely holding together when squeezed. If it is too wet, it will scatter in the oil.
Shaping
- Slightly wet your hands and squeeze the mixture like a rice ball, shaping it into a flat disc rather than a ball. If it is too thick, the inside may remain undercooked.
Chilling
- Chill the shaped portions in the refrigerator for 10 to 15 minutes before frying. This stabilizes the batter and prevents them from falling apart in the oil.
Heat control
- Maintain the oil temperature at 170°C. If it gets too hot, turn off the heat to adjust. Without a thermometer, look for gentle, steady bubbling from the tip of wooden chopsticks.
Frying tips
- When they feel light when lifted with chopsticks, it means the moisture has evaporated and they are cooked through. Flip only after one side has set, and fry until golden brown.
Seasoning
- Simply sprinkle with a pinch of salt immediately after frying. No other seasonings are needed, allowing you to directly enjoy the sweetness of the corn.

Ingredients for "Corn Kakiage (Corn Fritters)"

6 items

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2ears of corn
3tbsp flour (adjust while mixing)
Justunder 1 tbsp potato starch
1to just under 2 tbsp water (adjust while mixing)
Vegetableoil (enough to fill a frying pan 1 to 2 cm deep)
Apinch of salt (for finishing)

How to Make "Corn Kakiage (Corn Fritters)"

1
Steam the corn with the husks on in a steamer for about 20 minutes, or boil it (pre-boiled store-bought corn can also be used).
2
Stand the corn vertically and slide a knife from top to bottom to shave off the kernels. Avoid shaving too close to the cob to prevent tough cob fibers from getting mixed in.
3
Place the shaved kernels in a bowl and gently loosen them with your hands. There is no need to separate every single kernel; leaving small clusters of a few kernels is perfectly fine.
4
Add 3 tbsp of flour and mix well to coat everything.
5
Add just under 1 tbsp of potato starch and mix further.
6
Add water gradually starting with 1 tbsp while mixing. Adjust so that the mixture remains crumbly but barely holds together when squeezed firmly in your hand (limit the water to just under 2 tbsp at most).
7
Slightly wet your hands, squeeze the mixture together as if making a rice ball, and shape it into a flat disc.
8
Place the shaped portions on a tray and chill in the refrigerator for 10 to 15 minutes.
9
Pour vegetable oil into a frying pan to a depth of 1 to 2 cm and heat it to 170°C.
10
Take the portions out of the refrigerator and gently place them into the oil. If the oil temperature exceeds 170°C, turn off the heat to adjust, and fry while maintaining the temperature around 170°C.
11
Once one side has set, flip them over and fry until golden brown all over. They are done when they feel light when lifted with chopsticks.
12
Drain the oil well, transfer to a plate, sprinkle with a pinch of salt, and serve.

Detailed Commentary on "Corn Kakiage (Corn Fritters)"

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A Memorable Dish Featured on 'Kodoku no Gurume'

Chef Yuhei Todaka introduces his corn kakiage, a dish featuring corn, a quintessential summer ingredient. Corn holds a very special place in Chef Todaka's heart. When his restaurant, 'Shokudo Todaka,' was featured on the popular drama 'Kodoku no Gurume' (The Solitary Gourmet), it was this very corn kakiage, along with their famous 'beef rice,' that caught the producer's eye and led to their appearance. While it is a highly popular seasonal menu item at the restaurant starting around June every year, he is sharing this authentic recipe so you can easily recreate it at home. While kakiage often includes onions or bay shrimps, the Todaka style features only corn with no other ingredients, allowing you to directly enjoy its pure sweetness.

No Eggs Needed! Extremely Simple Ingredients

The ingredients for this recipe are incredibly simple. All you need are 2 ears of corn, 3 tbsp of flour, just under 1 tbsp of potato starch, water, frying oil, and salt for finishing. While typical kakiage batter often uses eggs, this recipe completely omits them. With so few ingredients, the natural flavor and sweetness of the corn truly shine. Additionally, carefully adjusting the ratio of flour and water while observing the mixture's texture is the key to achieving a crispy finish. To make it easy to try at home, the recipe is designed to use only a small amount of oil—just 1 to 2 cm deep in a frying pan—making cleanup a breeze.

Prep and Shaving Tips to Prevent Burns

The first step is preparing the corn. You must use corn that has been steamed with the husks on for about 20 minutes (or boiled) beforehand. Frying raw corn is highly dangerous, as the kernels can burst violently in the hot oil like popcorn, risking severe burns. Therefore, using pre-cooked corn is an absolute rule. When shaving the kernels off, stand the corn vertically and slide your knife from top to bottom. Avoid cutting too deep into the cob; if tough cob fibers get mixed in, they can cause the kernels to pop during frying. The trick is to shave gently, just deep enough where the kernels are barely connected. Place the shaved kernels in a bowl and gently loosen them by hand. There is no need to separate every single kernel; leaving small clusters is perfectly fine.

The Golden Ratio of Batter for Ultimate Crunch

Next, coat the loosened corn with the batter. First, add 3 tbsp of flour directly to the bowl and mix well. Then, add just under 1 tbsp of potato starch. Adding a small amount of potato starch makes the final texture dramatically crispier and lighter. Now comes the most challenging part: adding water. If the batter is too wet, the fritters will fall apart and scatter in the oil. Do not add the water all at once; start with 1 tbsp and adjust, keeping it to just under 2 tbsp at most. The secret to keeping them intact is to keep the mixture extremely dry and crumbly, so that the corn kernels barely stick together when squeezed firmly in your hand.

Shape Like Rice Balls and Chill in the Fridge

Once the batter is evenly distributed, shape the mixture. Wet your hands slightly and squeeze the corn firmly, just like making a Japanese rice ball. The key is to shape them into flat discs rather than round balls. If they are too thick, the outside will burn before the inside cooks through, or the flour will remain undercooked and heavy. Place the shaped portions on a tray and chill them in the refrigerator for 10 to 15 minutes before frying. Chilling stabilizes the batter's starch, strengthening the bond between the kernels so they don't fall apart in the oil. While you can fry them immediately if you are in a hurry, this extra step guarantees success.

Keep Oil at 170°C for a Crispy Fry

Now, it's time to fry. Pour vegetable oil into a frying pan to a depth of about 1 cm and heat it. Maintaining the oil temperature at 170°C is crucial. If you don't have a thermometer, insert the tip of wooden chopsticks into the oil; gentle, steady bubbling from the tips indicates it has reached around 150–160°C or higher. If the temperature is too low, the batter will dissolve and scatter; if it's too high, they will burn and pop instantly. Once it reaches 170°C, gently slide the portions into the oil. Adding them will temporarily drop the temperature, so adjust the heat carefully to maintain it around 170°C. Once one side sets, flip them and fry until golden brown. When they feel light when lifted with chopsticks, it is a sign that the moisture has evaporated and they are cooked through.

Incredible Sweetness! Enjoy the Taste of Summer

Once fried to a crisp, drain the oil well and finish with a light sprinkle of salt. Taking a bite of the freshly fried kakiage, you are met with a delightful crunch followed by the juicy sweetness of the corn filling your mouth. Chef Todaka couldn't help but praise it, saying, 'It's incredibly sweet! Delicious!' Corn season starts in Okinawa in May and moves north, allowing us to enjoy its peak flavor for about three months until the Hokkaido harvest in September. While buttered corn and corn rice are classic favorites, this ultra-simple kakiage is arguably the most luxurious way to savor the ingredient's natural sweetness. As long as you manage the water ratio and oil temperature, you can easily make this perfectly at home. Give it a try for a summer dinner or as a snack to go with drinks!

About 動画 de 食堂とだか　料理人・戸高雄平

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