Corn, kimchi and miso fritters

Name: Corn, kimchi and miso fritters 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

Sep 20, 2021

Harness the goodness of frozen veg to serve up this fan-favourite fritter.

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.