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.
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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
