Sweet & Savory Corn Fritter Recipe (Baek Jong-won Style)
Use Up That Condensed Milk! Make Sweet and Crispy Corn Fritters with Baek Jong-won’s Recipe
The long holiday break has begun! While it doesn’t directly apply to my household, I’ve been planning to use up ingredients in my fridge. Today’s corn fritters aren’t strictly part of that ‘fridge raid’ plan, but I noticed my condensed milk was nearing its expiration date. To make good use of it, I decided to try Baek Jong-won’s corn fritter recipe. These fritters are wonderfully sweet and nutty, making them a perfect snack for kids or a delightful accompaniment to makgeolli (Korean rice wine) for adults. Follow this simple, step-by-step recipe to create delicious corn fritters everyone will love!
Ingredients
- 1 can corn kernels (drained)
- 1/2 cup tempura flour (or all-purpose flour)
- 1/3 cup water (standard paper cup measurement)
- Sweetened condensed milk (to taste)
- Dried parsley flakes (optional)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, drain the canned corn kernels thoroughly using a sieve. Removing as much water as possible will help ensure your fritters are crispy and not soggy.
Step 2
Place the drained corn kernels into a mixing bowl. Add 1/2 cup of tempura flour and 1/3 cup of water (measured using a standard paper cup). If you don’t have tempura flour, all-purpose flour can be used as a substitute. Adjust the water amount as needed to achieve the right batter consistency.
Step 3
Mix the drained corn, flour, and water together thoroughly with a spatula or spoon. Ensure the corn kernels are well distributed and the batter has a consistency that flows smoothly but isn’t too thin. It should coat the corn kernels nicely.
Step 4
I’m making small corn fritters, so I’m using a small non-stick pan. Heat the pan over medium heat and add a generous amount of cooking oil. It’s important that the pan is sufficiently hot before adding the batter to prevent sticking and ensure even cooking.
Step 5
Once the pan is hot, spoon the corn batter into the pan, forming small, round fritters. Use the back of the spoon to gently spread the batter slightly for even thickness. Cook over medium-low heat to allow them to cook through without burning.
Step 6
When the edges of the fritters start to look golden brown, carefully flip them over to cook the other side until equally golden and crispy. Flip them occasionally to ensure they are evenly cooked and have a delightful crunch. See? It’s that easy!
Step 7
Once beautifully golden brown and cooked through, transfer the corn fritters to a serving plate. Sprinkle with dried parsley flakes if desired, and drizzle generously with sweetened condensed milk for that irresistible sweetness. Enjoy your delicious homemade corn fritters immediately while they’re warm!
