Chewy Sweet Corn Fritters
Chewy Sweet Corn Fritters: Even Chewier and Tastier Than Potato Pancakes!
Introducing a recipe for chewy and delicious sweet corn fritters made from fresh sweet corn harvested straight from the field. Steamed sweet corn is wonderfully sweet on its own, without any added salt or sugar, but you can also use leftover corn to create these special fritters. Lightly blending the corn in a mixer to preserve the texture of the kernels, and adding spicy Cheongyang chili peppers and corn starch, results in chewy sweet corn fritters with a unique charm distinct from potato pancakes. They are wonderfully crispy on the outside and chewy on the inside.
Ingredients- 2 cups steamed sweet corn kernels (approx. 3 ears)
- 1 1/2 cups water
- 3 Cheongyang chili peppers
- 5 Tbsp corn starch
- 1/2 tsp salt
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, separate the kernels from the steamed sweet corn. You can neatly remove the kernels by inserting a knife blade between them and gently twisting. Using steamed corn will help achieve a softer and chewier texture.
Step 2
Gathering the kernels from about 3 ears of steamed sweet corn yields a generous amount. We’ll use these kernels to make delicious corn fritters.
Step 3
Place 2 cups of the steamed sweet corn kernels into a blender. The key is to blend them lightly, not too finely, so that the corn kernels retain their texture.
Step 4
Don’t pour all 1 1/2 cups of water at once. Gradually add the water while the blender is running, blending the corn. Adjust the amount of water based on your blender’s performance. Blend until a slightly coarse texture remains, with some corn kernels still discernible. Blending too finely can diminish the unique texture of the corn.
Step 5
Transfer the blended sweet corn batter to a large bowl. If your blender has a smaller capacity, feel free to blend the corn in batches.
Step 6
Now, add 3 finely chopped Cheongyang chili peppers to enhance the flavor of the fritters, and 1/2 teaspoon of salt for a savory taste. Finally, add 5 tablespoons of corn starch and stir until all ingredients are well combined and the batter reaches the desired consistency.
Step 7
The batter consistency should be similar to pancake batter. Ensure it’s neither too watery nor too thick.
Step 8
Heat a pan with a generous amount of cooking oil. Ladle about one scoop of the batter onto the hot pan and spread it into a round, flat shape, creating the classic Korean pancake form.
Step 9
Fry over medium to medium-low heat until both sides are golden brown. The edges should be crispy, and the inside should remain chewy with the sweet corn’s texture intact. These chewy sweet corn fritters are best enjoyed hot off the pan.
