These gochujang sweetcorn fritters are a doodle to make and will delight little and large. 

I find that although I call them gochujang sweetcorn fritters, they really are gochujang and whatever you want fritters. This is a list of suggested ingredients rather than a strict recipe. If you don’t have sweet corn and want to use courgettes or other bits like peppers or left over spuds, this will recipe will work just as well. If you want to use broccoli or cauliflower, I would recommend you balance them first. 

You could add feta or chopped anchovies, even grated halloumi would work a treat in these. Don’t forget to place them on kitchen paper before serving them (still warm please) so that it soaks up the excess oil. 

Lovely served with cherry tomatoes and a good bit of lime juice squeezed over them. 

If you are not familiar with gochujang, it is a fermented chili paste that comes from Korea. It has a bit of heat and a bit of a tang. I was introduced to it by my pal Donna Hennessy and I’m forever grateful to her for it. I buy mine from my local Asian market and it’s given me a great want to gently explore Korean food of which I know very little about. 

If you have a big tub of gochujang in the fridge, like I often do, I also recommend trying this slow cooker gochujang lamb stew. It’s a winner! 


  • 2 small tins of sweetcorn (rinsed and drained)
  • 1 small onion sliced or diced finely 
  • a handful of chopped up chard leaves but any greens you have will work a treat
  • 2 medium-size eggs
  • 2 large garlic cloves
  • 4 to 5 heaped tablespoons of flour 
  • 1 heaped tablespoon of gochujang paste
  • oil to cook them in


  • Again, who am I kidding talking about a method here. You could throw it all in a bowl and mix that it would come good with a bit of elbow great. 
  • I do recommend mixing in this order: sweetcorn, onion, grated garlic, and greens first, then throw in the gochujang paste and give it a good stir, next come the beaten eggs, give it all another stir and finally throw in the flour, one spoon at a time. 
  • Heat up a good bit of oil and drop one heaped tablespoon of mixture into the hot oil and pat it down gently so it spreads some. 
  • Shallow fry gently until the fritters are golden brown on both sides (you’re talking maybe 2 or 3 minutes on each side)
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