Steps to Make Award-winning Kakiage Tempura Corn
Hello everybody, it's me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Favorite Kakiage Tempura Corn. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Kakiage Tempura Corn, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kakiage Tempura Corn delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kakiage Tempura Corn is 3 to 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can have Kakiage Tempura Corn using 7 ingredients and 7 steps. Here is how you can achieve that.
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 that is still COLD makes these ‘Kakiage Corn’ crispy without special Tempura Flour or any techniques. Make your own flavour and enjoy with cold beer or wine.
Ingredients and spices that need to be Prepare to make Kakiage Tempura Corn:
- 2 cups Frozen Corn Kernels
- Green Herb of your choice e.g. Parsley, Coriander, Oregano, Basil, etc
- 4-5 tablespoons Plain Flour
- 2-3 tablespoons Water
- Oil for frying
- 1 teaspoon Salt
- Spices of your choice *e.g. Pepper, Cumin, Coriander, Cayenne Pepper, Oregano, etc
Steps 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).
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So that is going to wrap this up with this exceptional food How to Prepare Speedy Kakiage Tempura Corn. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!