Corn kakiage fritters
Kakiage is a kind of tempura, popular in Japanese households. It is a perfect nibble to accompany a glass of beer. This recipe makes four fritters, enough for two each.
- Set the cobs in a large bowl and use a sharp knife to cut off the kernels.
- After all the kernels have been removed, go over each cob with the back of the knife to remove the last bit of corn.
- Add the spring onion to the bowl and toss the mixture with your fingers to break up any kernel clumps.
- Line a baking sheet with a thick layer of newspaper then place a layer of paper towels on top. Set next to the stove.
- Add oil to a depth of 5cm to a 20cm frying pan, then warm it over a low heat. Whisk the flour with the water and salt in a medium bowl. Add the corn and onion mixture to the batter, then add the ice cubes and stir.
- Remove the ice cubes. Increase the heat under the frypan to medium-high; the oil should not be smoking.
- Before starting to cook, test the temperature with a drop of the batter.
- As soon as it hits the oil, it should sizzle and form a small ball, but it should not brown.
- Use a soup ladle to put 4 individual scoops of batter into the pan. Cook the fritters over medium-high heat until golden brown on the bottom – about 5 minutes.
- Carefully turn over and cook the other side until they’re golden brown and the oil bubbles have largely subsided. Drain the fritters on the paper towels, then cook a second batch.
- Eat immediately with sea-salt flakes or organic soy sauce. Serves 4, with 2 large fritters each.