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These kimchi corn fritters are Korean kimchi pancakes and sweet corn fritters, both of which I love. You get a crunchy, spicy and slightly acidic bite from the delicious bits of sweet corn kernels and fermented kimchi.
I shaped them into thin and small round pieces for maximum crunch around the edges. Paired with vegan mayonnaise, sour cream or your favorite dipping sauce.
Inspired by kimchi pancakes and corn fritters
I combined my favorite Korean kimchi pancakes with sweet corn sides in my potato and sweet corn fritters, both recipes available on my website.
I like to make bite-sized pieces of these pakoras for a larger crispy surface area around the edges.
They are already enjoyed great but pairing them with a dipping sauce like vegan mayonnaise or sour cream adds an extra layer of richness and acidity.
Here are the ingredients you need for these fitters
Fritter
to cook
- Neutral oil for cooking (avocado, canola, vegetable, etc.)
to serve
- Vegan mayo or sour cream
- Chopped green onions for garnish
steps
Prepare the fritter mixture
- Roughly chop the kimchi. I used a pair of scissors to cut mine into small pieces.
- Prepare a large bowl. Add kimchi, corn kernels, gochujang, green onion, flour, corn starch, kimchi juice and sesame oil.
Mix the batter
- Mix well until there is no sign of dry flour or corn starch. It should be a thick pancake batter consistency. If the batter is still runny, add 1-2 tsp more flour and mix well.
- Taste the batter. Add some salt and sugar to taste if needed. If the corn is not too sweet, you can add some sugar to counteract the acidity from the kimchi. I used highly fermented kimchi so it has a very strong flavor.
Cook the fries
- Heat a large non-stick pan or skillet over medium-high heat. Add enough oil to thinly coat the surface of the pan.
- Once hot, you add 1 tablespoon of batter (or more, depending on your preference and preferred size), and spread the batter as thin as possible to get as much crispy surface area as possible.
- Repeat this for the rest until you have 5-6 fries in a pan (depending on the size of your cookware).
- : Cook the fritters for 2-3 minutes on each side or until the edges start to dry and become crisp. When golden brown and crisp, flip and cook the other side.
- Remove the fritters from the oil and place on a cooling rack.
Serve the kimchi corn fritters and enjoy
- Serve with vegan mayo, sour cream or your favorite dipping sauce.
- It is best enjoyed while hot.
More recipes you will like
Kimchi Sweet Corn Fritters (Vegan Recipe)
These kimchi corn fritters are Korean kimchi pancakes and sweet corn fritters, both of which I love. You get a crunchy, spicy and slightly acidic bite from the delicious bits of sweet corn kernels and fermented kimchi. I shaped them into thin and small round pieces for maximum crunch around the edges. Paired with vegan mayonnaise, sour cream or your favorite dipping sauce.
material
to cook
- Neutral oil For cooking (avocado, canola, vegetables, etc.)
to serve
- Vegan mayo or sour cream
- Chopped green onions For the garnish
instructions
Prepare the batter
-
Roughly chop the kimchi. I used a pair of scissors to cut mine into small pieces.
-
Prepare a large bowl. Add kimchi, corn kernels, gochujang, green onion, flour, corn starch, kimchi juice and sesame oil.
-
Mix well until there is no sign of dry flour or corn starch. It should be a thick pancake batter consistency. If the batter is still runny, add 1-2 tsp more flour and mix well.
-
Taste the batter. Add some salt and sugar to taste if needed. If the corn is not too sweet, you can add some sugar to counteract the acidity from the kimchi. I used highly fermented kimchi so it has a very strong flavor.
Cook the fries
-
Heat a large non-stick pan or skillet over medium-high heat. Add enough oil to thinly coat the surface of the pan.
-
Once hot, you add 1 tablespoon of batter (or more, depending on your preference and preferred size), and spread the batter as thin as possible to get as much crispy surface area as possible.
-
Repeat this for the rest until you have 5-6 fries in a pan (depending on the size of your cookware).
-
: Cook the fritters for 2-3 minutes on each side or until the edges start to dry and become crisp. When golden brown and crisp, flip and cook the other side.
-
Remove the fritters from the oil and place on a cooling rack.
-
Serve with vegan mayo, sour cream or your favorite dipping sauce.
-
It is best enjoyed while hot.
Storage Tips
-
Refrigerate any leftovers.
-
To reheat leftovers, you can place them in a non-stick pan and cook until crisp.
-
You can also air-fry the fritters until crispy.
Nutritional information
Worship: 1fried | Calories: 33kcal | Sugars: 4g | Protein: 0.5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Trans fats: 0.01g | Sodium: 24mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.2mg
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