If you’ve ever sat down at a cozy izakaya and ordered a plate of golden, crispy corn fritters, you know how addictive corn kakiage can be. At my local spot, it’s hands down one of my favorite appetizers—the kind of dish I always order, no matter what else is on the menu. There’s something about that combo of sweet corn, light-as-air batter, and salty crunch that hits every time. It’s simple, comforting, and somehow still feels special.
This homemade version of Japanese-style corn fritters brings those same izakaya vibes to your own kitchen. Made with fresh sweet corn, chopped herbs, and a light tempura-style batter, these fritters are shallow-fried until crisp and golden. Pair them with a quick spicy Sriracha Kewpie-style mayo, and you’ve got a snack or side dish that’s packed with texture, flavor, and seasonal summer goodness. Whether you’re entertaining guests or just looking for a fun way to use fresh corn, this corn kakiage recipe is the ultimate crispy-sweet-salty treat.
💡 Pro Tips
- Use cold sparkling water to make your batter extra airy and crisp
- Don’t overcrowd the pan—give each fritter room to fry evenly
- You can make the mayo ahead—it lasts 3–4 days in the fridge
- Want it extra spicy? Add a touch of yuzu kosho or chili crisp to the mayo
Corn Kakiage with Sriracha Kewpie Mayo
4
servings15
minutes10
minutesIngredients
- Corn Fritter (Kakiage)
3 3 cobs sweet corn, kernels removed
2 2 shiso leaves, chiffonade (or substitute with basil)
2 tsp 2 chives, finely chopped
180 g 180 (1 cup) all-purpose flour
1 cup 1 (250 mL) sparkling water, cold
1/2 tsp 1/2 kosher salt
Neutral oil, for frying
- Sriracha Kewpie Mayo
1 1 egg yolk
1 tsp 1 Dijon mustard
¾ cup (175 mL) neutral oil
½ tsp kosher salt
1 tsp 1 sugar
1/4 tsp 1/4 dashi powder (or MSG as a substitute)
1 Tbsp 1 rice vinegar
2 tsp 2 lemon juice
2 Tbsp 2 sriracha, or to taste
Directions
- Prepare the Corn
- Place a small bowl upside down inside a larger bowl. Stand each corn cob on the small bowl and cut downward to remove the kernels. This keeps your kitchen mess-free!
- Chiffonade the shiso (or basil) and finely chop the chives. Add them to the corn and mix gently, breaking up the kernels.
- Make the Batter
- In a separate bowl, whisk together flour, kosher salt, and cold sparkling water until smooth and lump-free. Keep it cold for a lighter, crispier texture.
- Add the corn mixture to the batter and fold with a spatula until all the kernels are evenly coated.
- Fry the Kakiage
- In a shallow pan, heat about 2 inches of neutral oil to 175°C (350°F). Use a thermometer for accuracy to ensure perfectly crisp fritters.
- Using two large spoons, scoop mounds of the corn batter into the hot oil. Flatten slightly with the back of a spoon. Fry 3–4 at a time.
- Cook for 2–3 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined tray and repeat with the rest of the batter.
- Sriracha Kewpie Mayo (from Scratch)
- Whisk egg yolk and Dijon mustard in a bowl for about 30 seconds until slightly thickened.
- Slowly stream in neutral oil while whisking constantly. This creates a creamy, thick mayonnaise base.
- Once half the oil is incorporated, mix in salt, sugar, and dashi powder for umami depth.
- Continue whisking in the remaining oil (you may not need all of it) until the desired consistency is reached.
- Add rice vinegar, lemon juice, and sriracha to taste. Mix well. This spicy mayo pairs perfectly with the crispy fritters!
✅ Serving Tips
- Serve the corn kakiage hot with a generous dollop of sriracha kewpie mayo
- Garnish with extra chives or a sprinkle of shichimi togarashi
- Pair with iced green tea, sake, or your favorite cold drink
📝 Final Thoughts
This Corn Kakiage with Sriracha Kewpie Mayo is the ultimate summer snack. Sweet corn, crispy batter, and creamy, spicy dipping sauce come together for a bite that’s crunchy, juicy, and full of flavor. Whether you’re hosting a dinner party or just craving an indulgent treat, this recipe delivers on every level.
