Kakiage Tempura Corn
Kakiage Tempura Corn

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, kakiage tempura corn. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Corn and Japanese Cuisine-. "Kakiage" or kaki-age, is a type of Japanese tempura. It's different from standard tempura in that it's a blend of vegetables rather than one prawn, one green bean or a slice. 'Kakiage Tempura Corn' was simply YUMMY! Using thawed frozen corn that is still COLD makes these 'Kakiage Corn' crispy without special Tempura Flour or any techniques.

Kakiage Tempura Corn is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Kakiage Tempura Corn is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first 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:
  1. Take 2 cups Frozen Corn Kernels
  2. Get Green Herb of your choice e.g. Parsley, Coriander, Oregano, Basil, etc
  3. Take 4-5 tablespoons Plain Flour
  4. Get 2-3 tablespoons Water
  5. Prepare Oil for frying
  6. Prepare 1 teaspoon Salt
  7. Make ready Spices of your choice *e.g. Pepper, Cumin, Coriander, Cayenne Pepper, Oregano, etc

It is battered and deep fried seafood and. Find kakiage tempura stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. This is kakiage tempura easy recipe.

Steps to make Kakiage Tempura Corn:
  1. Thaw Frozen Corn Kernels but keep them COLD. Low temperature slows down the gluten development and makes Tempura crispy.
  2. Pick leaves of Green Herb, tear if large, and add them to Corn.
  3. Add Plain Flour and mix to coat all Corn Kernels.
  4. Add Water and mix until just combined.
  5. You then slide large tablespoon sized clumps of the corn mixture into the 170°C to 180°C Oil and deep fry.
  6. 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.
  7. 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/

You can make it vegetarian or enjoy the combination of your own favorite To prepare the tempura batter, combine wheat flour, rice flour, AJI-NO-MOTO® and salt. My favourite dish of the night! I prepared Kakiage Don (vegetable & shrimp tempura donburi) because she loves tempura. Sprinkle with corn starch and coat the ingredients with chopsticks. This recipe is for classic tempura and kakiage, a fritterlike dish with a slightly thinner batter.

So that’s going to wrap this up with this special food kakiage tempura corn recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!