Chinese Corn and Chive Fritters Recipe
Quick, golden corn and chive fritters, pan-fried until crisp. In China, similar snacks are sold at street stalls – crunchy on the outside, soft inside, perfect for nibbling. They’re a bit like classic zucchini fritters, just in a corn-and-Asian-style version.
These fritters combine the comfort of familiar vegetable pancakes with the flavors of Asian street food. Corn adds sweetness and juiciness, chives bring freshness, and soy sauce gives a subtle umami note. They’re quick to make, budget-friendly, and work equally well as breakfast, a snack, or party finger food.
Chef's tips
Don’t make the batter too thin – if it spreads too much in the pan, add a bit more flour. Fry on medium heat so the fritters cook through without burning. If you’re cooking for a crowd, keep the ready fritters in a warm oven (around 80–100°C) so they stay hot and lightly crisp.
How to serve
Serve on a large platter with bowls of yogurt-garlic sauce, sweet chili sauce, and soy sauce for dipping. They pair well with a simple cucumber salad or an Asian-style slaw with rice vinegar and sesame oil.
Ingredients
- corn kernels from a can or frozen drained if canned - 250 g
- flour - 120 g
- eggs - 2 piece
- water or milk - 60 ml
- chives finely chopped - 3 tablespoons
- soy sauce - 1 tablespoon
- baking powder - 0.5 teaspoons
- salt for the batter - 0.25 teaspoons
- black pepper for the batter - 0.25 teaspoons
- oil for frying - 4 tablespoons
- yogurt for serving, optional - 4 tablespoons
- chili sauce or sweet chili sauce for serving, optional
Preparation
- If you’re using frozen corn, pour warm water over it for a moment, then drain and pat dry. Drain canned corn well in a sieve as well.
- In a bowl, whisk the eggs with the water and soy sauce. Add the flour, baking powder, salt, and pepper. Mix until you get a smooth, fairly thick batter – it should slowly fall off the spoon.
- Add the corn and chopped chives to the batter. Gently mix so the kernels are evenly distributed.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. When the oil is hot (a small bit of batter should sizzle lightly right away), spoon portions of batter into the pan, forming small fritters.
- Fry the fritters for 2–3 minutes on each side, until golden and slightly crisp around the edges. Don’t fry over too high a heat, or they may burn on the outside and stay raw inside.
- Transfer the fried fritters to a plate lined with paper towels to drain excess oil. Add the remaining oil to the pan if needed and fry the next batches.
- Serve the fritters warm, with a dollop of yogurt or sour cream and your favorite chili sauce, or simply on their own as a snack.
Storage
Placuszki przechowuj w lodówce w zamkniętym pojemniku. Podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość. Po rozmrożeniu podgrzej w piekarniku w 180°C przez ok. 10 minut.
