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Cheesy kimchi fritters recipe

1 rating

Zainab Pirzada's crispy sweetcorn fritters are great as part of an Iftar spread. Kimchi is good here for salty and funky flavours and a little bit of spice. Serve with a spicy sriracha and sesame sauce for dipping. See method

Makes 10
Takes 30 mins
176 calories / serving
Vegetarian

Ingredients

250g kimchi, drained
200g tin sweetcorn, drained
2 large spring onions, finely sliced
120g grated mozzarella
1 egg
75g plain flour
40g cornflour
 2 tbsp dark soy sauce
1 tbsp freshly cracked black pepper
2 tbsp vegetable oil
small bunch of chives, to serve
1 tsp sesame seeds, to serve

For the dipping sauce

3 tbsp mayo (kewpie ideally)
1 tbsp sesame oil
½ lemon, juiced
1 tsp sriracha sauce

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
735kj
176kcal 9%
Fat
11g 16%
Saturates
3g 13%
Sugars
2g 2%
Salt
0.8g 14%

of the reference intake
Carbohydrate 12.6g Protein 5.1g Fibre 1.8g

Method

In a large bowl, add drained kimchi, sweetcorn, spring onions, grated mozzarella, egg, plain flour, cornflour, soy sauce and pepper. Mix it together well.
Heat the vegetable oil in a frying pan over a medium heat and spoon in a heaped tablespoon of the fritter batter. Fry for 2-3 mins on each side until golden brown. Set aside on a plate while you cook the others.
Mix all the dipping sauce ingredients in a small bowl.
Serve the fritters sprinkled with sesame seeds and chopped chives.

See more Ramadan recipes