Kenji Morimoto's gochujang corn fritters with lime pickle yoghurt. Photograph: Patricia Niven/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Willkins. Food styling assistant: Katie Smith. View image in fullscreen Kenji Morimoto's gochujang corn fritters with lime pickle yoghurt. Photograph: Patricia Niven/The Guardian. Food styling: Tamara Vos. Prop styling: Anna Willkins. Food styling assistant: Katie Smith. Food Kenji Morimoto’s gochujang corn fritters and oyster mushrooms with butter bean mash – recipes Snacks never tasted so good: spicy corn fritters with a lime pickle-spiked yoghurt, and king oyster mushrooms laced with blackberries, pomegranate molasses and soy
Prefer the Guardian on Google K ing oyster mushrooms are quite the centrepiece: relatively meaty and receptive to big flavours. Paired with a vibrant glaze spiked with sweet blackberries, tart pomegranate molasses and savoury soy sauce, every bite balances the richness with sharp, fruity acidity. But first some tangy, fresh fritters, celebrating fresh corn with an earthy base of gochujang, which works brilliantly against the lime pickle yoghurt. Creamy, crisp and the perfect treat.
These can be made vegan by swapping the yoghurt for a plant-based alternative. Don’t have access to fresh corn? Use tinned, making this a true pantry rustle-up.
Prep 15 min Cook 15 min Serves 3-4 as a light lunch
2 corn on the cob , kernels stripped off, or 1 standard 198g tin sweetcorn, thoroughly drained and patted dry 3 spring onions , trimmed and finely sliced (about 40g net) 20g fresh coriander , roughly sliced, plus extra to garnish Salt 60g plain flour 20g cornflour 1 tsp baking powder 2 tbsp gochujang Neutral oil , for frying
For the lime pickle yoghurt 200g full-fat Greek yoghurt 1-2 tbsp Indian lime pickle , roughly chopped 1 lime , half juiced, the other half cut into segments to serve
Put the corn, spring onions and coriander in a large bowl with a pinch of salt and, using the back of a wooden spoon, roughly crush some of the kernels.
In a second bowl, whisk the flour, cornflour and baking powder, then add the gochujang and 100ml cold water, and whisk until smooth and slightly thick. Add this to the corn bowl and fold in, until the corn is well coated; if the mixture seems a bit too thick, add an additional 10-20ml water to loosen.
To make the lime pickle yoghurt, gently mix the yoghurt, chopped lime pickle and lime juice, then adjust the seasoning, if need be.
Pour a couple of centimetres of neutral oil into a large frying pan on a medium-high heat. Test the oil’s temperature by dropping a little bit of the corn batter: it should sizzle and bubble immediately. Drop spoonful-sized dollops of the batter into the oil – they will naturally spread a bit, so try not to poke them too much – and cook for one to two minutes on each side, until deeply golden. They may look a bit overcooked, but remember the dark colour is also coming from the gochujang. Drain the fritters on kitchen paper and salt immediately while still hot.
Serve on top of the lime pickle yoghurt, garnished with the lime segments and remaining coriander leaves.
View image in fullscreen Kenji Morimoto’s king oyster mushrooms with a blackberry, pomegranate and soy glaze and a chive and butter bean mash. The velvety bean mash and golden pangrattato can be made up to two days in advance, turning this into a fast, stress-free weeknight dinner. To make this vegan, simply swap the butter and soured cream for…