Corn Fritters

Name: Corn Fritters (Ockssusu Jeon)
Yield: Makes approximately 8 small fritters
Cuisine: Korean
Ingredients: ¾ cup (100 g) flour; 1 tablespoon miso; ¼ teaspoon fine-grain sea salt or kosher salt; ½ cup (125 ml) water; 2 cups (350 g) frozen or fresh corn kernels (from about 4 ears of corn); 2 cups (350 g) frozen or fresh corn kernels (from about 4 ears of corn); 2 cups (350 g) frozen or fresh corn kernels (from about 4 ears of corn); Soy Dipping Sauce and/or fine-grain sea salt for dipping; Soy Dipping Sauce and/or fine-grain sea salt for dipping; 3 tablespoons canola, safflower or other neutral oil; ¼ teaspoon fine-grain sea salt or kosher salt; 3 tablespoons canola, safflower or other neutral oil; 3 tablespoons canola, safflower or other neutral oil

Ockssusu Jeon

Preparation info

Makes approximately
8
small fritters

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

The secret ingredient in Taekyung’s kernel-filled corn fritters is a dollop of miso in the batter. This is a great recipe for using up leftover corn on the cob or stripping the sweet little kernels off the ears in corn season. Freeze summer-fresh kernels for future use and pull out when you are looking for a little sunshine in the winter.

Ingredients

Asia
Korea
Starter
Winter
Summer
Vegan

Ingredients

Method