Baek Jong-won's Corn Fritter Recipe: Crispy, Savory, and Sweet Treat

Corn Pancakesare a popular snack that combines the sweetness of corn with a crispy texture. They're easy to make with simple ingredients, and you can enjoy them in two different ways: pan-fried or deep-fried, for a unique taste experience. Follow Chef Baek Jong-won's recipe to make crispy and savory corn pancakes!

Corn Pancake Ingredients

• Canned Corn 1 can (340g)
• Corn Starch about 7 tablespoons (69g)
• Water 1/4 cup (45ml)
• Fine Salt 1/8 tablespoon (1.5g)
• Cooking Oil about 6 tablespoons (42g)
• Sweetened Condensed Milk 4 tablespoons (52g)
• Parmesan Cheese to taste
• Korean Chili Powder (Gochugaru) to taste

How to Make Corn Pancakes

1. Corn Pancakes (Pan-fried Version)

1. Drain the Corn

• Drain the canned corn in a colander to remove excess liquid. Prepare only the corn kernels.

2. Make the Batter

• In a bowl, combine the drained corn, 7 tablespoons of corn starch, 1/4 cup of water, and 1/8 tablespoon of fine salt and mix well to make a slightly runny batter.

3. Pan-fry

• Add 6 tablespoons of cooking oil to a pan and heat over medium heat. Place small portions of the corn batter onto the hot pan.
• Shape the edges of the batter with a spoon.

4. Cook Until Golden Brown on Both Sides

• Flip the pancakes using a spatula and cook until crispy on both sides.

5. Complete

• Transfer the cooked corn pancakes to a plate.
• Drizzle with sweetened condensed milkand, if desired, sprinkle with parmesan cheese and finely ground gochugaruto finish.

2. Corn Pancakes (Deep-fried Version)

1. Drain the Corn

• Drain the canned corn in a colander to remove excess liquid.

2. Make the Batter

• In a bowl, combine the corn, 7 tablespoons of corn starch, 1/4 cup of water, and 1/8 tablespoon of fine salt and mix well.

3. Deep-fry

• Add plenty of cooking oil to a pan and heat over medium heat.
• Scoop out appropriate sized portions of the batter and carefully place them into the hot oil, spreading them out slightly.

4. Fry Until Crispy

• Remove the pancakes from the oil once they turn golden brown and float to the surface.
• Drain the oil and let them cool slightly on a paper towel.

5. Complete

• Place on a plate and drizzle with sweetened condensed milk.
• Sprinkle with parmesan cheese and finely ground gochugaru to enhance the flavor.

The Allure of Corn Pancakes

1. Sweet and Savory Harmony

• The sweet corn, savory cheese, and spicy gochugaru create a balanced flavor that never gets old.

2. Crispy Texture

• The pan-fried version offers a chewy yet crispy texture, while the deep-fried version provides an even crispier experience.

3. Simple Cooking Method

• Simply mix the batter and pan-fry or deep-fry to completion, making it easy for anyone to make.

Tip: Ways to Enjoy Corn Pancakes Even More

• Cheese Topping
  • Adding mozzarella cheese enhances the savory and rich flavor.
• Add Some Spice
  • Adding chopped green chilies or more gochugaru can add a spicy kick.
• Use as a Side Dish
  • Enjoy it like a dessert with a sweet condensed milk sauce, or pair it with beer as a snack.

Make a simple yet special snack with Chef Baek Jong-won’s corn pancake recipe. One bite will fill your mouth with the irresistible crispness and savory flavor!