Kimchi and Sweetcorn Fritter Salad with Herb Yoghurt

Tue, 13 May 2025

Ingredients 

• 150g kimchi (chopped small and separate the kimchi from the juice)
• 150g tinned sweet corn (strained)
• 1 chopped scallion
• 40g flour
• 2 tbsp cornflour
• 60g cup kimchi juice
• 1 tsp sesame oil
• Salt and pepper
• Mixed salad leaves
• 1 lemon
• 500g natural yoghurt
• 20g chopped herbs

Method

• Add the kimchi, sweetcorn, scallions, flour, cornflour, kimchi juice, and sesame oil to a large bowl
• Mix well until all combined. This should be a thick pancake batter consistency.
• Heat a large non stick pan over medium high heat. Add enough rapeseed oil to cover the surface of the pan.
• Once hot, you add 1 tbsp of the batter, and spread the batter as thin as possible to get a much of a crispy surface area as possible.
• Repeat this for the rest until you have 5-6 fritters in a pan. Cook the fritters for 2-3 minutes on each side or until the edges start to crisp up. Once golden brown and crisp, gently turnover and cook the remaining side.
• Drain the fritters from the oil onto kitchen paper.
• Arrange your salad leaves on a plate and add the chopped herbs to the yoghurt and drizzle over then top with the fritters