Chewy and Delicious! Potato and Corn Fritters Recipe (with Easy Corn Kernel Separation Tip)
Special Potato Fritters with Corn Kernels: Tips for Easily Separating Corn and Delicious Cooking Advice
These potato fritters are enhanced with shredded carrots and sweet corn kernels, offering a wonderfully chewy texture. Enjoy a delightful homemade specialty with simple ingredients, and learn a great trick for easily separating corn kernels!
Main Ingredients- 1 large potato
- 1/2 carrot
- 1/2 steamed corn (or canned corn)
- 2 Tbsp tempura flour (or all-purpose flour)
- Generous amount of grapeseed oil
Cooking Instructions
Step 1
First, let’s prepare the main ingredients: the potato and carrot. Peel the potato and carrot thoroughly, then slice them into thin, long julienne strips. Aim for a thickness that isn’t too chunky, ensuring they cook to a tender and delicious consistency.
Step 2
Here’s a secret to easily separating corn kernels! If you’re using pre-steamed frozen corn, place it in a steamer and steam it briefly until hot. While it’s still warm, use a fork to gently scrape the kernels off the cob, one by one. You’ll be surprised how cleanly they separate!
Step 3
These are the separated corn kernels. You can substitute with canned corn, but using steamed corn offers a much chewier texture with a satisfying ‘pop’ when you bite into it, making it even more delicious. The natural sweetness of the corn will also elevate the overall flavor of the fritters.
Step 4
Now, let’s bring all the ingredients together to form the batter. Place the julienned potato and carrot, along with the separated corn kernels, into a large bowl. Add just enough tempura flour to lightly bind the ingredients, allowing the natural flavors of the vegetables to shine while adding a pleasant chewiness. You’ll only need enough flour to help them hold together.
Step 5
Gently mix the ingredients and flour with your hands. The natural moisture from the potato and carrot will release, creating a wonderfully moist batter. You won’t need to add any extra water; the vegetables’ own moisture is enough to achieve a perfect consistency for frying. This batter will ensure you get to enjoy the fresh, chewy texture of the vegetables.
Step 6
Heat a frying pan over medium heat and generously coat it with grapeseed oil. Once the oil is hot, spoon portions of the batter into the pan or spread them out thinly. Fry until golden brown and crispy on both sides, flipping occasionally, to create delicious fritters.
Step 7
Fry one large fritter, like a pancake (bindaetteok), and then tear off pieces with chopsticks for a fantastic appetizer or snack. These warm, freshly made fritters pair wonderfully with makgeolli or beer!
Step 8
Alternatively, spoon small portions (about 1-2 tablespoons) into the pan and fry them individually. Serve these mini fritters on a small plate for a satisfying side dish. They make a great accompaniment to rice or a delightful snack for children.
Step 9
Experience something beyond the usual potato fritters! The addition of carrots not only makes the fritters visually appealing with their lovely color but also adds a subtle sweetness that deepens the flavor. Combined with the chewy, popping texture of the corn kernels, these fritters offer a delightful eating experience that’s truly unforgettable and addictive.
