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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.