Steps

1. Husk the corn.
   🕒 00:45
2. Make cuts along each row of corn kernels. **(Key Tip!)** Cutting into the kernels helps prevent them from popping while frying.
   🕒 01:21
3. Cut the corn into 3-4 sections. Insert the knife into the core and cut diagonally to easily break it apart.
   🕒 02:03
4. Cut off the kernels from the first row.
   🕒 02:50
5. Insert the knife at the base and scrape off the remaining kernels by pushing them downwards. **(Key Tip!)** This method efficiently removes all kernels without waste.
   🕒 03:09
6. In a bowl, combine the kernels from 1 cob of corn, 1/4 tsp salt, and 4 tbsp water. Mix briefly.
   🕒 04:00
7. Gradually add approx. 5 tbsp of all-purpose flour, mixing gently until no dry powder remains. **(Key Tip!)** Allowing the corn to absorb moisture first helps the flour adhere better and makes adjusting the batter easier, resulting in a light and crispy fritter.
   🕒 04:36
8. Heat a generous amount of vegetable oil in a small frying pan.
   🕒 05:57
9. Once the oil is hot, drop the batter into the pan a few spoonfuls at a time, spreading it slightly and joining them together to form a large kakiage. **(Key Tip!)** Avoid pouring all the batter at once. Adding it in stages and allowing it to set slightly creates gaps, leading to a lighter fry.
   🕒 06:16
10. After adding all the batter, let it fry without touching until it starts to solidify.
    🕒 07:08
11. Once the kakiage has firmed up, gently flip it over with a spatula or chopsticks.
    🕒 07:08
12. Fry the other side in the same way.
    🕒 07:51
13. Once both sides are golden brown, drain the excess oil.
    🕒 08:08
14. Plate and serve. Optionally, season with salt (to taste) or serve with Mentsuyu (Noodle Soup Base) (for dipping, to taste).
    🕒 08:26