Corn Kakiage
Sweet corn fritters fried in a light starch batter and topped with elote mayo, cotija and chili powder.
- Steps
- 9
Corn kernels are bound in a loose batter of flour, potato starch and tapioca starch, then fried in shallow oil until crisp. The fritters are topped while still hot with a lime and garlic mayo, crumbled cotija, chili powder and cilantro.
Method 9 steps
-
Make the elote mayo
Combine the mayonnaise, crema, garlic, lime zest and lime juice in a bowl and whisk until smooth.
The spread should be loose enough to spoon over the fritters but thick enough to cling.
-
Taste and adjust
Taste and adjust with more lime juice if it needs brightness, or more crema if it is too thick.
Set aside at room temperature while you fry the kakiage.
-
Cut the corn from the cobs
Remove the kernels from each cob. Place a small upside-down deli cup inside a large bowl, stand the cob on top and cut downward to catch the kernels cleanly.
-
Mix the batter
Combine the flour, potato starch, tapioca starch, salt and black pepper in a bowl with the corn kernels and toss to coat.
Pour in the cold sparkling water and mix gently until a loose, shaggy batter forms around the corn.
Do not overmix, and fry as soon as the batter comes together.
-
Heat the oil
Heat about 1 to 3 inches of neutral oil in a large pan to 325°F (163°C) over medium heat.
-
Fry the kakiage 4 min
Working in batches, scoop the corn mixture into the oil and spread it gently into your desired shape with the back of a spoon. Fry for about 2 minutes per side, until deeply golden and crisp all the way through.
Drain on a wire rack and season immediately with salt.
-
Spoon over the elote mayo
While the kakiage are still hot, spoon the elote mayo generously over each fritter.
-
Add the cotija and chili powder
Dust each fritter with the crumbled cotija and Mexican chili powder straight away.
The warm mayo helps the cheese and chili powder adhere.
-
Finish and serve
Scatter the chopped cilantro over the fritters and serve immediately.