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  • Jeeca Jeeca
  • - July 22, 2023
  • - 11:57 pm

Kimchi & Sweet Corn Fritters

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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.

Pan fried Vegan Kimchi Corn Fritters

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.

Pan fried Vegan Kimchi Corn Fritters
Pan fried Vegan Kimchi Corn Fritters

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
Gochujang, sweet corn, kimchi, green onions, corn starch, flour, sesame oil, kimchi juice

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.
Chopped kimchi
Kimchi Corn Fritters ingredients
Kimchi Corn Fritters ingredients

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.
Vegan Kimchi Corn Fritters Batter
Vegan Kimchi Corn Fritters Batter

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.
Vegan Kimchi Corn Fritters Batter
Pan frying Vegan Kimchi Corn Fritters
Pan fried Vegan Kimchi Corn Fritters
Pan frying Vegan Kimchi Corn Fritters
Pan fried Vegan Kimchi Corn Fritters

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.
Pan fried Vegan Kimchi Corn Fritters
Pan fried Vegan Kimchi Corn Fritters

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)
Pan fried Vegan Kimchi Corn Fritters

Kimchi and Sweet Corn Fritters (Vegan Recipe)

5 from 2 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.
Print Recipe Pin this Recipe Rate this Recipe
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
 
 

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

https://youtube.com/shorts/-U7VetBqK1k

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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THIS RECIPE

vegan kimchi corn fritters

This Post Has 4 Comments

  1. Laura 29 Jul 2023 Reply

    Is there any kind of substitute of gochujang?

    1. Jeeca 30 Jul 2023 Reply

      It has a very distinct flavor and thickness so I’m afraid there’s no exact substitute for it but you can use other chili sauces/pastes like sambal or even sriracha and just adjust to your taste ◡̈

  2. Hannah 11 Sep 2023 Reply

    5 stars
    Qick, easy and so delicious! A definite make again.

    1. Jeeca 12 Sep 2023 Reply

      Thanks Hannah, happy you like it!! ◡̈

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Noodles The Foodie Takes Flight

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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