Sweetcorn and Kimchi Fritters

Name: Sweetcorn and Kimchi Fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian, Korean
Ingredients: 250g sweetcorn; 2 eggs; 250g kimchi; 2 tablespoons soy sauce; 50g plain flour; 3 tablespoons sunflower oil; 1 lime

3 steps

Prep:10minCook:10min

Crispy but succulent little cakes with bright flavours and a Korean spin. It is crucial to leave the fritters in place to brown on the underside before turning them, otherwise they will break up. Turn the fritter carefully, using both a fish slice and palette knife, to keep it in place. A pleasing side dish would come in the form of a tomato salad or perhaps soft lettuce, mint leaves and cucumber.

Updated at: Tue, 27 Aug 2024 07:09:24 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories322 kcal (16%)

Total Fat18.5 g (26%)

Carbs33.1 g (13%)

Sugars6.8 g (8%)

Protein10.3 g (21%)

Sodium1062 mg (53%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

250gsweetcorn

2eggs

250gkimchi

2 tablespoonssoy sauce

50gplain flour

3 tablespoonssunflower oil

1lime

Instructions

Step 1

Finely chop 2 spring onions and stir into the sweetcorn, then stir in the yolks of 2 eggs. Introduce 250g of kimchi, 2 tbsp of soy sauce, 50g of plain flour and mix well. You should be able to press the mixture into 8 thin cakes. If they won’t hold together, stir in a little more flour.

Step 2

Warm 3 tbsp of sunflower oil in a nonstick frying pan. When the oil is hot, place the cakes into the pan, leaving enough room to turn them over when the time comes. Fry, without moving the cakes, for 4 or 5 minutes until the undersides are golden, then turn using a spatula and a palette knife. Lightly brown the other side.

Step 3

Lift the fritters from the pan and drain briefly on kitchen paper. Serve each plate with half a lime, to squeeze over the hot fritters before eating.