Corn and Kimchi fritters

When I was young I was such a fussy eater. Different food items had to be on separate plates so as not to touch each other.

My mother would say, “Ali just try this” because it was my mother I thought some how it was a trick… the Brussel sprouts and tinned white asparagus were definitely tricks as they were utterly disgusting to my highly “advanced” 7 year old palate. There were definitely some good foods that I missed out on until later on in life.

Sorry mom. (Mother sitting shaking her head saying, “I told you so, but you wouldn’t listen”)

So how did I discover these other wondrous foods which I believed to be in the “inedible” bracket?

I recall one specific incident. I went to my friend Robyn’s house for a sleep over. Her mom had made dinner and due to me being a guest I felt obligated to try and behave.

Robyn’s mother, Penny dished up the meal, so I had no choice the inevitable was there. I had to eat everything on that plate.

There was a creamy yellow mushy looking thing, my brain kept saying to me, “just swallow it, and get it over and done with as soon as you can”. I took some of the chunky goo with my fork, and hesitantly put it in my mouth. Every bone in my body was expecting the worst… it took a few seconds for this stuff in my mouth to awaken my senses.

Oh my god… it was delicious. Sweet, creamy, with little chewy bits. Oh lordy where have you been all my life. What was it you ask? Cream styled sweet corn. Needless to say I devoured everything on my plate and even asked for more.

I went home the next day, scolding my mother, giving her the third degree, “why have you never given me cream styled sweet corn?” My mother seemed taken aback but took it head on – “I have”, she said. I had always just refused, expecting her to yet again be offering me some vile concoction of sorts.

Weeks after my remarkable encounter with cream styled sweet corn, I was eating bowls of it at a time. I then progressed to corn fritters – yet another amazing discovery – deep fried corn, who would have thought.

This is my “adulting” version of a corn fritter, a traditional corn fritter with an Asian influence.

 

Ingredients:

1 tin cream styled sweet corn

20g fresh coriander, roughly chopped

30g kimchi, roughly chopped

2 spring onions, thinly sliced

1 egg

1 tsp soy sauce

8 tbsp cake flour

1 tsp baking powder

Pepper

Oil for frying

 

Method:

Combine the sweet corn, coriander, kimchi, spring onion, egg and soy sauce.

Add the dry ingredients and mix through until all combined. Add pepper to taste.

Heat a pan with oil on a medium heat. Using a table spoon measure, drop spoonfuls of the mixture in the pan. Leaving enough space for a little bit of spread and so you can easily flip them.

Once golden on the bottom, flip and fry until cooked through.

Makes: 16

Tip: a trick my mother taught me to know when the fritter is ready to be flipped – look for the bubbles on the sides of the fritter and starting to form in the middle.


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