Fermented Corn Fritters
Kenji Morimoto is a London-based Japanese American food writer and content creator who specializes in fermentation. He draws from his cultural heritage to teach, write, and share culinary knowledge through various platforms, including his popular Instagram @kenjcooks and his upcoming book "Ferment."
Kenji Morimoto•
December 2, 2024
These crispy fermented corn fritters blend sweet corn with aromatic curry paste and fragrant kaffir lime leaves, creating a perfectly balanced bite that's both complex and comforting. The combination of glutinous rice flour and baking powder ensures a light, crispy exterior while maintaining a tender interior, with whole corn kernels providing bursts of texture throughout. Paired with fresh herbs and a bright corn yuzu hot sauce, these fritters offer a sophisticated twist on traditional corn cakes.
Ingredients (12)
Ingredients (12)
For serving
Instructions
Remove the kernels from the corn (3 cobs); reserve a small bowl of the kernels which you’ll add back in before deep frying.
In a bowl with the majority of corn kernels, add glutinous rice flour (60 g), baking powder (1 tsp), egg (1), salt (1 tsp), mushroom garum (1 Tbsp), and curry paste (1–1 ½ Tbsp).
Blitz this all together and then add back in the corn kernels you reserved and julienned lime leaves (5–6).
Deep fry until golden brown
Serve with chives, thai basil, and corn yuzu hot sauce.
Subscribe to get my new recipes delivered to your inbox
