Cabbage, carrot, and corn. Ironically, these veggie-packed fritters are my version of an old street food in Seoul.Many Koreans have this weird obsession with attending classes even long after finishing school. Those classes can be anything from cooking, sports, floristry, sewing, etc., but language courses are the most popular. Early in the morning at the busy Gangnam station, salarymen and students grab a quick bite, after finishing their classes and before heading to work or school. I used to be one of those busy bees and took Japanese language course over a year only to forget everything I’ve learned. What I won’t forget is the toast from a little stand not far away from where I took the class. When the class was over, and people poured out of the building, the griddle was already heated up cabbage, carrot, and corn mixture sizzling on them. With one sweep of a hand, an egg was cracked open and dropped onto each mixture. With another sweep, buttered bread slices were laid out nicely along the griddle. The cook worked so fast that my order was already in my hands by the time I took out the money to pay them. And because of the speediness, I had that toast almost every morning.
I make this toast time to time to relive the old memory. At first, I made it with a thick batter of egg and flour, poured a good amount of ketchup on it, and sandwiched between butter toasted white bread; just like the street toast. Then I started tweaking it to reduce the doughy part of it, eventually eliminating the egg and using just enough flour to hold the vegetables barely together. Crisped up vegetables with minimal fillings pack in so much flavor that ketchup or even salt aren’t necessary.
To make the fritters:
( about ten palm-sized fritters)
1 cup frozen corn, 1 cup chopped cabbage, 1/3 cup chopped carrot, 1/2 cup all-purpose flour, 3 tbsp water (For a batter easier to handle, increase the amount of flour and water.)
a. Stir the veggies and flour in a mixing bowl until the veggies are coated with flour.
b. Stir in water. Veggies will stick to each other.
c. Heat a skillet over medium-low heat and generously coat with oil. Carefully pour about 1/4 cup of mixture into the skillet and form a flat circle with a spatula. Flip over once the mixture holds its shape together, and cook till it’s crispy.
Although I prefer the minimally floured fritters, I noticed that they were a bit too crispy for my 12 months old and she had an easier time gumming the softer version. Next time, I’m planning to mix in an egg for half of the veggie mixture to soften the fritters for Munchkin.
Crispy Veggie Fritters
Flavorful, colorful, and crunchy vegetable fritters with corn, cabbage, and carrot.
- 1 cup corn frozen and defrosted
- 1 cup cabbage chopped
- 1/3 cup carrot chopped
- 1/2 cup all-purpose flour
- 3 tbsp water
Stir the veggies and flour in a mixing bowl until the veggies are coated with flour.
Stir in water. Veggies will stick to each other.
Heat a skillet over medium-low heat and generously coat with oil. Carefully pour about 1/4 cup of mixture into the skillet and form a flat circle with a spatula. Flip over once the mixture holds its shape together, and cook till it’s crispy.