Crispy Korean Corn Pancake - Easy Corn Fritters Recipe
540kcal
Ingredients
- 300 g canned corn
- 60 g frying mix (Alternative ingredients for frying mix can be found in the blog post above.)
- 50 ml water
- 5 tbsp cooking oil (more is better)
- 1 tbsp condensed milk (optional)
- 1 tbsp parmesan cheese powder (optional)
- 1 pinch parsley (optional, for garnish)
Equipment
- 1 Frying pan (The stainless steel pan I use in this blog ensures golden, crispy Korean corn pancakes with perfectly even heat.)
- 1 Mixing bowl
- 1 Spoon
- 1 Spatula
- 1 Plate
Method
- Drain the canned corn thoroughly.
- In a mixing bowl, combine the corn, frying mix, and water. Stir until well mixed.
- Heat a frying pan over medium-high heat and pour in at least 5 tbsp of oil. The key to crispiness is cooking it almost like frying.
- Place the corn batter onto the pan. Cook until the bottom is golden brown.
- Flip carefully (using a plate makes it easier since the corn kernels are loose). Cook the other side until golden and crispy.
- Drizzle with condensed milk for a sweet and salty Korean-style flavor (optional).
- Sprinkle parmesan cheese powder and garnish with parsley (optional).
Korean Corn Pancake 옥수수전
- This Korean corn pancake has a crispy, fried-like exterior with corn kernels that pop in every bite.
- Delicious as a snack or a beer-side dish!
