Kimchi & Gochujang Corn Fritters with Yuzu Aioli
Crispy, golden corn fritters infused with the tangy spice of kimchi and the rich, savory notes of gochujang. A zesty yuzu aioli cuts through the richness, creating a perfectly balanced Korean-inspired snack.
Prep Time
35 min
Difficulty
Medium
Servings
4
Calories
280 kcal
Instructions
- 1
In a large bowl, combine corn kernels, flour, baking powder, salt, and pepper. Whisk to combine.
~1 min - 2
In a separate medium bowl, whisk together the egg and milk. Stir in the chopped kimchi, gochujang, and sliced green onions until well combined.
~2 min - 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
~1 min - 4
Prepare the yuzu aioli: In a small bowl, whisk together mayonnaise, yuzu juice, and minced garlic until smooth.
~2 min - 5
Heat vegetable oil in a frying pan over medium-high heat. The oil is ready when a drop of batter sizzles immediately.
~5 min - 6
Carefully drop spoonfuls of the batter into the hot oil, about 2 tablespoons per fritter. Do not overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through.
~8 min - 7
Remove fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
~1 min - 8
Serve the kimchi and gochujang corn fritters warm with the yuzu aioli for dipping.
Tips
- For extra crispiness, ensure the oil is hot enough before frying the fritters. If the oil is too cool, the fritters will absorb too much oil and become greasy.
- These fritters are best enjoyed immediately. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a toaster oven or air fryer for best results.
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