Corn and Seaweed Kakiage (Japanese-style Tempura)

Steps

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1. 1
   Shuck the corn and carefully scrape the kernels from the cob.
   ▶ ≈0:00
2. 2
   In a bowl, add mayonnaise first, then add water gradually while stirring to avoid lumps, mixing well after each addition.
   ▶ ≈0:16
3. 3
   Add cake flour and potato starch, mixing well until you have a smooth batter.
   ▶ ≈0:35
4. 4
   Add corn kernels to the batter and stir until evenly coated.
   ▶ ≈0:41
5. 5
   Cut the seaweed into 4 pieces. On the rough side of each piece, top with one quarter of the corn mixture. Add the seaweed just before frying to prevent it from becoming soggy.
   ▶ ≈0:47
6. 6
   Carefully lower the kakiage into hot oil by holding it diagonally. After about 1 minute, when the surface has set, flip it over and continue frying.
   ▶ ≈1:15
7. 7
   Continue frying until the entire surface is golden and crispy, then remove from the oil and drain.
   ▶ ≈1:30