Easy Kimchee & Sweetcorn Fritters (Vegan!)

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.

What else can I make with that jar of kimchee?

I always have kimchee in my fridge and I always find ways to sneak it into meals. Just a few suggestions: my Kimchee Fried Cauliflower Rice is a lighter, healthier, low-carb twist on the Korean comfort food classic. I also love piling kimchee on my avocado toast, and it is an essential part of my Slow Cooker Korean Chicken & Kimchee Bowls.

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Easy Kimchee & Sweetcorn Fritters

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2
  • Category: Lunch
  • Cuisine: Californian
  • Diet: Vegan


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 


  1. Whisk together the flour, baking powder and milk in a medium to large bowl to make a smooth batter.
  2. 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.
  3. 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.
  4. Serve immediately with a little coconut yogurt or soured cream with some sweet chilli sauce swirled through and a scattering of chopped chives.