Corn Balls

Cornballs

These are the perfect midnight snack.

These are the perfect midnight snack. I love canned sweetcorn. My mom used to cook with a lot as a kid and always brings back childhood memories for me. The version she would make for me were little fritters called [oksusu jeon]. They're flat crispy fritters made with canned sweetcorn.

This recipe is also in inspired by @yardbirdyakitori 's corn tempura. I loved the spherical corn balls that were gently bound by crispy tempura batter. It was a show stopper, and while I had never been able to go to their hong kong location, I've always enviously looked at their instagram page wanting to try it.

I wanted to merge the two for this recipe! It turned out super crispy on the outside and sweet & juicy on the inside. Paired with some kewpie mayonnaise, parmesan powder, and black pepper, it really called for a glass of ice-cold beer.

Ingredients

500g sweet canned corn OR fresh corn 

½ tbsp kosher salt 

½ cup AP flour

Parmesan cheese powder

Parsley 

**Wet Mix**

1 egg 

100mL water  

(Use only ¼ cup)

I like these with a little kewpie mayo and black pepper on the side. Feel free to experiment with whichever sauce your heart desires~~~~

Directions

Heat vegetable oil in a large heavy-duty pot to 350F / 180C.

Prepare the wet mix. Whisk the egg and water together until homogenized. 

In a large mixing bowl, add the drained sweet canned corn. Add the AP flour and salt to the corn. 

Mix until all the kernels are well coated. 

Once all the kernels are coated, drizzle in a little bit of the wet mix. You should be putting in less than ¼ cup / 50mL of the wet mix— it should only be enough for the mixture to become tacky but not overly doughy. 

If not using gloves, wash your hands and dust in flour to shape the cornballs. 

Scoop around ½ cup of the corn mixture and shape it into small spheres. Move the ball from one hand to the other like you would when juggling. 

The cornball should be packed enough to not fall apart but not too tightly packed where the ball will be too dense and undercooked. 

Drop the ball gently into the preheated oil. 

Agitate the ball for an even fry. Fry for around 4 minutes or until golden brown. 

Drain on a wire rack and season with salt. Garnish with parmesan cheese powder and parsley. Enjoy!

Corn Balls

4 from 128 votes

Recipe by Doobydobap Course: Snack, AppetizersCuisine: Japanese, KoreanDifficulty: Easy

Yields

8

balls

Prep time

10

minutes

Cooking time

5

minutes

Sweet, crispy, juicy corn balls that are the perfect midnight snack to have with a glass of ice-cold beer.

Ingredients

• 500 g sweet canned corn OR fresh corn

• ½ tbsp kosher salt

• ½ cup AP flour

• Parmesan cheese powder

• Parsley

• Wet Mix

• 1 egg

• 100 mL water

• (Use only ¼ cup)

instructions

• Heat vegetable oil in a large heavy-duty pot to 350F / 180C.
• Prepare the wet mix. Whisk the egg and water together until homogenized. 
• In a large mixing bowl, add the drained sweet canned corn. Add the AP flour and salt to the corn. 
• Mix until all the kernels are well coated. 
• Once all the kernels are coated, drizzle in a little bit of the wet mix. You should be putting in less than ¼ cup of the wet mix— it should only be enough for the mixture to become tacky but not overly doughy. 
• If not using gloves, wash your hands and dust in flour to shape the cornballs. 
• Scoop around ½ cup of the corn mixture and shape it into small spheres. Move the ball from one hand to the other like you would when juggling. 
• The cornball should be packed enough to not fall apart but not too tightly packed where the ball will be too dense and undercooked. 
• Drop the ball gently into the preheated oil. 
• Agitate the ball for an even fry. Fry for around 4 minutes or until golden brown. 
• Drain on a wire rack and season with salt. Garnish with parmesan cheese powder and parsley. Enjoy!

Recipe Video

Notes

• I like these with a little kewpie mayo and black pepper on the side. Feel free to experiment with whichever sauce your heart desires~~~~

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