Sweetcorn and Kimchi Fritters with Mung Bean Salad

Steps

1. Heat a fry-pan on medium-high heat. Drizzle corn cob with olive oil and season. Sear for 8-10 minutes, until charred and tender, turning occasionally. When cool enough to handle, stand corn cob on its end, on a chopping board and use a knife to slice down to remove kernels. Set aside and reserve pan.
2. Combine flour and baking powder together in a medium bowl, add milk and whisk into a smooth batter. Add half the cooked corn kernels (reserve other half) and all remaining fritter ingredients and mix to combine.
3. Heat a drizzle of oil in reserved pan on medium heat. Scoop ¼ cup measures of fritter mix into the pan and cook, in batches, for 2–3 minutes each side, until golden brown and just cooked through. Set aside on paper towels, covered, to keep warm.
4. While fritters cook, combine all mung bean salad ingredients (except mung bean sprouts) in a small bowl and set aside.
5. Carefully wipe out pan with paper towels and return to medium heat with a drizzle of oil. Add mung beans and stir-fry for about 1 minute, until warmed through and starting to brown. Transfer to bowl with mung bean salad ingredients, along with reserved corn. Mix to combine and season to taste.
6. place sweetcorn and kimchi fritters onto a plate and serve mung bean salad on the side. Drizzle with any excess dressing and dollop with sweet chilli sauce (if using).