Korean Rice and Corn Pancakes from the Pan Recipe
Soft in the middle and slightly crispy on the edges, these pancakes are made from cooked rice, corn and cheese, fried in a pan. In Korea, simple rice snacks like this are often made from leftover rice from the previous day so that nothing goes to waste. The taste is reminiscent of a mix between potato pancakes and cheesy fritters, but with rice instead of flour.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
Ingredients
- cooked rice preferably slightly sticky, can be from the previous day - 300 g
- canned corn drained - 120 g
- yellow cheese finely grated - 80 g
- egg - 1 piece
- wheat flour - 2 tablespoons
- chives chopped - 2 tablespoons
- salt - 0.25 teaspoons
- ground black pepper - 0.25 teaspoons
- vegetable oil for frying - 3 tablespoons
- soy sauce for serving, optional - 2 tablespoons
Main Ingredient:
rice
Preparation
- In a large bowl, mix together the cooked rice, drained corn, grated cheese, egg, flour, chopped chives, salt and pepper. The mixture should be sticky and easy to shape into small patties; if it is too runny, add a little more flour.
- Heat 1–2 tablespoons of oil in a large frying pan over medium heat.
- With wet hands, form small palm-sized patties from the mixture, flatten them slightly and place them in the hot oil.
- Fry the pancakes for 3–4 minutes on each side, until golden and slightly crispy on the edges. Add a little more oil for subsequent batches if needed.
- Transfer the fried pancakes to a plate lined with paper towels to drain excess oil.
- Serve hot, on their own or with a little soy sauce for dipping.
Storage
In fridge:
2 days
Freezing:
Yes
Usmażone i wystudzone placki możesz przechowywać w lodówce lub zamrozić w pojedynczej warstwie. Podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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