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These kimchi corn fritters are a fusion of Korean kimchi pancakes and sweet corn fritters, that I both love. You get the delicious bits of sweet corn kernels and crunchy, spicy, and somewhat acidic bites from fermented kimchi.

I shaped these into thin and small round pieces to get maximum crunch around the edges. Paired with vegan mayonnainse, sour cream, or your choice of dipping sauce.

INSPIRED BY KIMCHI PANCAKES AND CORN FRITTERS

I pretty much fused my favorite Korean Kimchi Pancakes together with sweet corn aspect of my Potato and Sweet Corn Fritters that are both existing recipes on my website.

I love making bite sized pieces of these fritters for a greater crunchy surface area around the edges.

These are already great enjoyed as-is but pairing these with a dipping sauce such as vegan mayonnaise or sour cream adds that extra layer of richness and acidity.

INGREDIENTS YOU’LL NEED FOR THESE FIRTTERS

FRITTERS

• 1 cup vegan kimchi chopped (see homemade kimchi recipe here)
• 1 cup sweet corn kernels
• 1/2 tbsp gochujang
• 1 green onion, chopped
• 1/3 cup all purpose flour , plus 1-2 tbsp more if needed
• 2 tbsp cornstarch
• 1/4 cup kimchi juice
• 1 tsp sesame oil
• Pinch salt or to taste
• Pinch sugar or to taste

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 smaller pieces.
• Prepare a large bowl. Add the kimchi, corn kernels, gochujang, green onions, flour, corn starch, kimchi juice, and sesame oil.

MIX THE BATTER

• Mix well until there are no signs of dry flour or corn starch. This should be a thick pancake batter consistency. If the batter is still runny, add 1-2 tbsp more flour and mix well.
• Taste the batter. Add some salt and sugar, to taste, if needed. If the corn is not very sweet, you can add some sugar to counter the acidity from the kimchi. I used very fermented kimchi so it has a very strong flavor.

COOKING THE FRITTERS

• 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 tbsp of the batter (or more, depending on your choice and size of choice), and spread the batter as thin as possible to get a much of a crispy surface area as possible.
• Repeat this for the rest until you have 5-6 fritters in a pan (depending on the size of your cookware).
• :eave the fritters to cook for 2-3 minutes on each side or until the edges start to dry out and crisp up. Once golden brown and crisp, flip over and cook the remaining side.
• Drain the fritters from the oil and place on a cooling rack.

SERVE AND ENJOY THE KIMCHI CORN FRITTERS

• Serve with vegan mayo, sour cream, or your dipping sauce of choice.
• This is best enjoyed while hot.

MORE RECIPES YOU’LL LOVE

• Potato and Sweet Corn Fritters
• Kimchi Pancakes or Kimchi Jeon
• Vegan Kimchi
• Pan-Fried Tofu Cakes
• Tofu ‘McNuggets’
• Pajeon (Korean Scallion Pancakes)
• Yachaejeon (Korean Vegetable Pancakes)

Kimchi and Sweet Corn Fritters (Vegan Recipe)

4.67 from 3 votes

These kimchi corn fritters are a fusion of Korean kimchi pancakes and sweet corn fritters, that I both love. You get the delicious bits of sweet corn kernels and crunchy, spicy, and somewhat acidic bites from fermented kimchi. I shaped these into thin and small round pieces to get maximum crunch around the edges. Paired with vegan mayonnainse, sour cream, or your choice of dipping sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Finger Food, Side Dish, Sides, Snack, Snacks, Starters

Cuisine Asian, East Asian, Korean

Servings 24 fritters

Calories 33 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Fritters

• 1 cup vegan kimchi chopped (see homemade kimchi recipe here)
• 1 cup sweet corn kernels
• 1/2 tbsp gochujang
• 1 green onion chopped
• 1/3 cup all purpose flour , plus 1-2 tbsp more if needed
• 2 tbsp cornstarch
• 1/4 cup kimchi juice
• 1 tsp sesame oil
• Pinch salt or to taste
• Pinch sugar or to taste

To Cook

• Neutral oil for cooking (avocado, canola, vegetable, etc)

To Serve

• Vegan mayo or sour cream
• Chopped green onions for garnish

Instructions

 

PREPARE THE BATTER

• Roughly chop the kimchi. I used a pair of scissors to cut mine into smaller pieces.
• Prepare a large bowl. Add the kimchi, corn kernels, gochujang, green onions, flour, corn starch, kimchi juice, and sesame oil.
• Mix well until there are no signs of dry flour or corn starch. This should be a thick pancake batter consistency. If the batter is still runny, add 1-2 tbsp more flour and mix well.
• Taste the batter. Add some salt and sugar, to taste, if needed. If the corn is not very sweet, you can add some sugar to counter the acidity from the kimchi. I used very fermented kimchi so it has a very strong flavor.

COOKING THE FRITTERS

• 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 tbsp of the batter (or more, depending on your choice and size of choice), and spread the batter as thin as possible to get a much of a crispy surface area as possible.
• Repeat this for the rest until you have 5-6 fritters in a pan (depending on the size of your cookware).
• :eave the fritters to cook for 2-3 minutes on each side or until the edges start to dry out and crisp up. Once golden brown and crisp, flip over and cook the remaining side.
• Drain the fritters from the oil and place on a cooling rack.
• Serve with vegan mayo, sour cream, or your dipping sauce of choice.
• This is best enjoyed while hot.

STORAGE TIPS

• Refrigerate any leftovers.
• To reheat leftovers, you can place these in a non-stick pan and cook until crispy.
• You can also air-fry the fritters until crispy.

WATCH Video

NUTRITIONAL INFO

Serving: 1fritter | Calories: 33kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 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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