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Cheesy kimchi fritters recipe
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Created by The Tesco Recipes team
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
Ingredients
- 250g kimchi, drained
- 200g tin sweetcorn, drained
- 2 large spring onions, finely sliced
- 120g grated mozzarella
- 1 egg
- 75g plain flour
- 40g cornflour
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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
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Energy
735kj
176kcal
9%
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Fat
11g
16%
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Saturates
3g
13%
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Sugars
2g
2%
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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