Entertaining

Corn, kimchi and miso fritters with chilli mayo

Name: Corn, kimchi and miso fritters with chilli mayo recipe
Yield: 4
Ingredients: 300g frozen corn kernels (we used Woolworths Macro frozen corn); 1/2 cup (120g) kimchi, drained well, finely chopped; 2 tbs white miso; 4 long green shallots, thinly sliced, plus extra, shredded, to serve; 2 eggs, lightly beaten; 2 tbs plain flour; 1/4 cup (60ml) extra virgin olive oil; Shredded cabbage, to serve; 1/2 cup (150g) whole egg mayonnaise; 1 red chilli, finely chopped; 1 tsp chilli powder

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by Helena Moursellas

Oct 05, 2021

Corn fritters have never been more delicious thanks to the addition of kimchi and miso in the simple yet impressive dish.

300g frozen corn kernels (we used Woolworths Macro frozen corn)
1/2 cup (120g) kimchi, drained well, finely chopped
2 tbs white miso
4 long green shallots, thinly sliced, plus extra, shredded, to serve
2 eggs, lightly beaten
2 tbs plain flour
1/4 cup (60ml) extra virgin olive oil
Shredded cabbage, to serve

Chilli mayo

1/2 cup (150g) whole egg mayonnaise
1 red chilli, finely chopped
1 tsp chilli powder

Method

1.

For the chilli mayo, combine all ingredients with 1 tsp salt flakes in a bowl and set aside.
2.

Place corn, kimchi, miso, shallot, egg, flour and 1 tsp salt flakes in a bowl and stir to combine.
3.

Heat 1 tbs oil in a large non-stick frypan over medium-high heat. In batches of 3, add 1/4 cup batter per fritter to the pan and flatten slightly into rounds. Cook for 3-4 minutes each side or until golden and crisp. Drain on a plate lined with paper towel. Repeat with remaining oil and batter.
4.

Serve fritters with chilli mayo, cabbage and extra shallot.