From theguardian.com
Crispy but succulent little cakes with bright flavours and a Korean spin
Pull the leaves and fine fibres from 2 plump heads of sweetcorn. Place them stem-end down on a chopping board, then slice down from the tip of each head to remove the kernels. They will probably come off in strips. Crumble into kernels to separate them and put them in a mixing bowl.
Finely chop 2 spring onions and stir into the sweetcorn, then stir in the yolks of 2 eggs. Introduce 250g of kimchi, 2 tbsp of soy sauce, 50g of plain flour and mix well. You should be able to press the mixture into 8 thin cakes. If they won’t hold together, stir in a little more flour.
Warm 3 tbsp of sunflower oil in a non-stick frying pan. When the oil is hot, place the cakes into the pan, leaving enough room to turn them over when the time comes. Fry, without moving the cakes, for 4 or 5 minutes until the undersides are golden, then turn using a spatula and a palette knife. Lightly brown the other side.
Lift the fritters from the pan and drain briefly on kitchen paper. Serve each plate with half a lime, to squeeze over the hot fritters before eating. Makes 6-8, serves 2-4
It is crucial to leave the fritters in place to brown on the underside before turning them, otherwise they will break up.
Turn the fritter carefully, using both a fish slice and palette knife, to keep it in place.
A pleasing side dish would come in the form of a tomato salad or perhaps soft lettuce, mint leaves and cucumber.
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