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We’re sort of in that place now where some days call for some sunshine food but others still call for something cosy and comforting. Today, we’re on the side of the sunshine with these Easy Kimchee & Sweetcorn Fritters I developed way back when in lockdown #1 when I did not yet have any of my photography equipment with me.
They’re made without any egg which makes them both very light and naturally vegan (though make sure you’re using a vegan kimchee, most Korean brands use anchovy but most British made craft brands are vegan-friendly) and they’re delicious served for lunch, as a starter or as a side dish with a good dollop of soured cream or coconut yogurt swirled together with some sweet chilli sauce.
Can I use fresh or frozen corn?
If it is in season of course you can use fresh corn, but for year around ease I use tinned – buy it without added sugar or salt if you can. Frozen (defrosted and drained first) will also work, but I find canned usually has a much sweeter flavour and retains its crispness.
These Easy Kimchee & Sweetcorn Fritters are super light and naturally vegan – delicious served with a generous dollop of coconut yogurt or soured cream with a little sweet chilli sauce swirled through.
5 tbsp plain (all purpose) flour
1/4 tsp baking powder
70ml (1/4 cup) milk of your choice
1 x 165g (6 oz) drained weight can tinned sweetcorn
120g (4 1/4 oz) kimchee
4 large spring onions
freshly ground sea salt & black pepper
light oil, for frying
coconut yogurt or soured cream, for serving
sweet chilli sauce, for serving
1/2 tbsp chopped chives, for serving
Whisk together the flour, baking powder and milk in a medium to large bowl to make a smooth batter.
Drain the sweetcorn, roughly chop the kimchee, and trim and slice the spring onions before stirring them all with a generous amount of salt and pepper into the batter.
Heat enough oil just to cover the bottom of a non-stick pan over a medium high heat. Once the oil is shimmering, fry heaped tablespoonful of batter until golden on each side, about 4-5 minutes each. If you need to, work in batches leaving the cooked fritters to rest on a warm plate lined with kitchen paper to absorb any excess oil.
Serve immediately with a little coconut yogurt or soured cream with some sweet chilli sauce swirled through and a scattering of chopped chives.
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