Kimchi and sweetcorn fritters with herb mayo
Prep time: 45 minsTotal time: 
Kimchi and sweetcorn fritters with herb mayo
Vegetable, seafood or meat pancakes, known as jeon, are a common banchan (side dish), starter or snack in Korea. These ones are inspired by Korean corn cheese, an indulgent side that’s often served hot and bubbling
Prep time: 45 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 250g drained kimchi, roughly chopped, plus 1 tbsp kimchi brine
- 1 x 198g tin sweetcorn, drained
- 2 spring onions, finely chopped
- 100g Galbani Cucina mozzarella, grated (other types of mozzarella contain too much moisture for this recipe)
- 1 tsp chilli flakes, or to taste (optional)
- 1 medium egg, beaten
- 2 tbsp light soy sauce
- 100g plain flour
- 2 tbsp vegetable oil, plus extra if needed
- sea salt flakes, to serve
For the herb mayo
- 4 tbsp mayonnaise (we used Kewpie)
- 1 spring onion, trimmed and roughly chopped
- ½ x 30g pack coriander, plus extra to serve
- 1 small garlic clove
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
Step by step
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Preheat the oven to 120°C, fan 100°C, gas ½. For the fritters, put the drained kimchi, kimchi brine, sweetcorn, spring onions, mozzarella, chilli flakes (if using), egg, soy sauce and flour in a large bowl with a pinch of salt. Mix well, ensuring there are no dry pockets of flour, until you have a thick batter. If the mixture is looking a little too thick, stir in 1 tablespoon of water. Set aside.
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For the herb mayo, put 3 tablespoons of the mayonnaise in a blender or mini food processor along with the spring onion, coriander (leaves and stalks), garlic, rice vinegar and sesame oil. Blend until smooth then season to taste. Scrape into a small serving bowl and stir through the remaining mayonnaise to help thicken the mixture.
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Heat 1 tablespoon of oil in a large nonstick frying pan and, once hot, add several separate heaped spoonfuls of the fritter batter. Space them well apart and lightly spread out with the back of the spoon. Fry in batches over a medium-high heat for 2-3 minutes on each side until golden, adding a little more oil as needed. Transfer to a baking tray lined with baking paper and keep them warm in the oven while you cook the rest – you’ll have enough batter to make about 24 fritters.
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To serve, arrange the fritters and herb mayo on a serving platter and scatter over the extra coriander leaves and a pinch of sea salt flakes.
