Bang Bang Corn Fritters - Corn Pakodas in Korean Sauce
Bang Bang Corn Fritters — light and crisp, these addictive corn fritters are tossed in a spicy Korean sauce! Topped with green onions and toasted sesame seeds, this appetizer is the best crowd pleaser!
Ingredients
Corn Fritters:
- 2 cups fresh corn , about 3-4 ears
- 2 tsp garlic , minced
- 2 thai red or green chilies , finely chopped
- 1/2 inch ginger , finely chopped
- 1 tsp salt
- 1 tsp red chili powder
- 1 cup besan (gram or chickpea flour)
- 2 tbsp rice flour
- 1/4 tsp baking powder
- 1 tbsp oil , any neutral oil
- 1/4 cup green onions , chopped
- 2 tbsp water , or as needed
- oil , for frying
Sauce:
- 1 1/2 tbsp gochujang (korean chili paste)
- 2 tsp sesame oil
- 1 1/2 tbsp maple syrup
- 2 tsp vinegar
- 1/4 cup hot water
- 1/2 tsp toasted sesame seeds
Garnish:
- green onions
- toasted sesame seeds
Instructions
Corn Fritters:
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In a bowl, add in your corn, ginger, garlic, red chili, salt and red chili powder. Mix until well combined.
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Add in half of your besan and rice flour along with oil and green onions. Mix it together and make sure to squeeze the corn so it releases moisture. Then, add in the rest of the besan and rice flour, baking powder and water. At this point, the corn should be naturally clumping together.
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Heat some neutral oil for frying on medium heat. Form the corn mixture into small balls of 1-2 inches in diameter. Fry them for 5-6 minutes until they are golden brown and crispy. Once done, set them aside to cool.
Sauce:
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For your sauce, combine gochujang, sesame oil, maple syrup, vinegar, hot water and toasted sesame seeds in a small bowl and mix until well combined.
Assemble:
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Mix the corn fritters with the bang bang sauce making sure to evenly coat each piece. Garnish with green onions and toasted sesame seeds. Your Bang Bang Corn Pakodas are ready, enjoy!