Jan 26, 2024

A Quick Afternoon Snack - Seared Corn and Seaweed Fritters

Even though I'm not using any sugar in this recipe, but the natural sweetness from the corn kernels really shined through. That sweet note was even more noticeable after I dusted the hot fritters with salt flakes. Enjoy the fritters while they're still hot, that way you can truly feel the salt flakes melting on your tongue and a burst of umami from the seaweed comes through soon after.

Seared corn and seaweed fritters - 

Seared corn and seaweed fritters

Ingredients (about 8 pieces)?

  • 1 small can/160 grams corn kernels
  • 1 tablespoon dried seaweed flakes
  • 2 tablespoons all purpose flour
  • 1 1/2 tablespoons corn starch
  • 1 1/2 tablespoons drinking water
  • 6 tablespoons light-tasting oil (I used rice bran oil)
  • Some salt flakes


Use a medium size bowl, add in drained corn kernels along with 2 tablespoons of flour, 1 1/2 tablespoons of corn starch, 1 1/2 tablespoons of drinking water, and 1 tablespoon of dried seaweed flakes. Mix till evenly distributed.

Corn and seaweed fritter mixture

Bring out a non-stick pan and drizzle about 6 tablespoons of oil, basically use double or triple the amount of oil you often used while making a stir-fry dish.

Switch to medium heat and wait till the oil gets warm. Use a spoon to scoop some corn mixture. Push one spoonful of mixture into the pan and slightly press it down but not breaking up the shape. Repeat for the rest.

Searing corn and seaweed fritters

Once the bottom seems to set, you can test it out by gently moving around the patties. If the patties don't stick and movable without breaking apart, it should be ready. 

Flip and continue to sear/semi-fry the other side till set and slightly golden. 

Prepare a big plate and top with paper towel. Transfer the corn fritters over and let them sit for about a minute.

Draining excess oil for corn and seaweed fritters

Once ready, transfer to serving dish and sprinkle some salt flakes while the fritters are still hot.

Seared corn and seaweed fritters

The heat combined with slightly crunchy coating, a sweet pop from the corn kernels, and salt flakes taste the best within the initial 15 minutes. So hurry and finish these goodies as soon as possible.

And I don't suppose these corn and seaweed fritters would last longer than that? Especially if you have a few hungry kids in the house?

Extended reading:

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