Japanese Elote (2pc) Recipe

Prepare batter

In a medium bowl combine the all-purpose flour, cornstarch, baking powder, kosher salt and black pepper. Whisk to combine. Add the beaten egg and 2 tablespoons cold water and stir until a slightly thick, cohesive batter forms. The batter should be thick enough to coat kernels but still pourable; add an extra teaspoon of water if needed.

Combine corn with batter

Fold 2 cups of fresh corn kernels (or thawed frozen corn, patted dry) into the batter until evenly coated. Let rest for 5 minutes to hydrate the dry ingredients.

Heat oil and fry

Pour about 1 cup neutral oil into a 10-inch skillet or small saucepan to a depth of roughly 1/2 inch. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer or a drop of batter sizzles and browns in ~20–30 seconds. Working in a couple small batches, spoon 1/4–1/3 cup portions of coated corn into the hot oil, spreading slightly to form small fritters. Fry 2–3 minutes per side until crisp and deep golden brown. Use a slotted spoon to transfer fritters to a paper-towel-lined sheet to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Assemble on skewers

For the 2-piece serving, thread two warm corn fritters onto each toothpick or small skewer so they sit stacked and are easy to pick up. Alternatively, place two fritters side-by-side on a small plate for single-serve presentation.

While the oil heats, make the black garlic aioli. In a small bowl mash 3 black garlic cloves into a smooth paste (use the back of a spoon or microplane). Add 1/2 cup mayonnaise, 1 tablespoon fresh lime juice, 1/2 teaspoon soy sauce, 1/2 teaspoon mirin (or rice vinegar), 1/4 teaspoon sesame oil and 1/8 teaspoon salt. Stir until well combined and smooth. If the aioli is too thick for drizzling, add up to 1 teaspoon water or more lime juice to reach a thick but pourable consistency. Taste and adjust seasoning — more lime for brightness, a pinch more soy for savoriness.

Dress the fritters: place the two skewered fritters (or two fritters on the plate). Spoon or drizzle about 1–1 1/2 tablespoons of black garlic aioli over each 2-piece portion, covering the top and sides lightly.

Sprinkle each portion with 1 1/2 tablespoons crumbled cotija cheese (total 3 tbsp for both portions), then dust evenly with 1/4 teaspoon togarashi (total 1/2 tsp). If desired, finish with a light pinch of fine sea salt and a scattering of finely chopped chives or scallion for color.

Serve immediately with lime wedges on the side for squeezing. Encourage squeezing a little lime over the finished fritters just before eating to brighten flavors.