This recipe started the way many of my favorites do: with an almost-empty pantry. I had just gotten back from London, jet-lagged, starving, and unimpressed by the airline food. My pantry held a lonely packet of ramen noodles and a can of sweet corn, which was not exactly inspiring.
I was a few minutes away from ordering takeout when I started wondering what Ramen noodles are really made of. One package check and a bit of experimentation later, I realized they could be turned into a flour. From there, everything clicked.
This slightly unconventional recipe is the result, best served with a side of soy miso dipping sauce.
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Recipe Notes and Substitutions
- Ramen flavor: I used chicken-flavored ramen, but other flavors can be substituted. Keep in mind that this will slightly change the flavor of the fritters, though beef, shrimp, and pork flavors still pair well with the dipping sauce.
- Milk: This recipe uses 2% milk, but any dairy-based milk can be substituted with similar results.
- Dipping sauce emulsification: Do not skip the heavy cream in the dipping sauce. If needed, you may substitute another dairy-based milk. Since this is a mayonnaise-based sauce, it must emulsify properly. While mustard is commonly used for emulsification, it does not suit the flavor profile here, so a dairy product is used instead. Skipping this step may cause the sauce to separate or have an incorrect consistency.
- Sauce consistency: I prefer a slightly runnier sauce for easier dipping. If you prefer a thicker sauce, add additional egg yolks. After combining all ingredients, add one egg yolk at a time, whisking thoroughly after each addition, until the desired thickness is reached.
- Oil temperature without a thermometer: If you don’t have a thermometer, use a wooden spoon. Place the handle into the oil and observe the bubbles. No bubbles means the oil is too cold. Rapid, aggressive bubbling means the oil is too hot. The oil is ready when bubbles form slowly and evenly around the handle.
Select one of the buttons below to follow along with a step-by-step recipe demo!
Ramen Corn Fritters With Soy Miso Dipping Sauce
Serving Size:
10, 2 Tbsp Fritters
Time:
30 minutes
Difficulty:
Easy
Ingredients
Ramen Corn Fritters
- 1 package chicken flavored Ramen noodles and the included seasoning packet
- 1/4 medium sized yellow onion, small diced
- 1, 15.25 oz can sweet corn
- 2 whole eggs
- 1 Tbsp 2% milk
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- Vegetable oil as needed for frying
Soy Miso Dipping Sauce
- 1 whole egg
- 1 egg yok
- 1 cup canola oil
- 1 1/2 tsp rice wine vinegar
- 1 1/2 tsp heavy cream
- 1/2 tsp low sodium soy sauce
- 1 1/2 tsp miso paste
- 1/2 tsp garlic powder
Directions
Making the Fritter Batter
- Use a meat tenderizer, or another heavy, nonbreakable object, to crush the ramen noodles while they are still inside the packaging.
- Open the package, remove the seasoning packet, and transfer the crushed noodles to a food processor.
- Process on high speed, pulsing as needed, until the noodles reach the consistency of a coarse flour. Set aside.
- Open the sweet corn and drain off the liquid. Set aside.
- Small dice the onion and set aside.
- In a medium mixing bowl, combine the sweet corn, diced onion, and ramen noodle flour. Add the eggs, milk, baking powder, salt, garlic powder, black pepper, and the contents of the ramen seasoning packet.
- Mix until all ingredients are well combined. The mixture should be cohesive and slightly sticky but not wet. If the batter feels too loose, add additional flour 1 Tbsp at a time until the desired consistency is reached.
Making the Dipping Sauce
- In a medium bowl, whisk together one whole egg and one egg yolk for 30 seconds to 1 minute, until fully combined and slightly foamy.
- While whisking continuously, slowly drizzle in 1/2 cup of the canola oil to begin emulsifying the sauce.
- Whisk in the rice wine vinegar.
- Continue whisking and slowly drizzle in the remaining 1/2 cup of canola oil until fully incorporated and the sauce is smooth and cohesive.
- Add the heavy cream, soy sauce, miso paste, and garlic powder, then whisk until fully combined.
- Serve immediately, or store in the refrigerator or freezer for future use.
Frying the Fritters
- In a 10-inch frying pan, add enough canola oil to reach about 1/8 inch up the sides of the pan.
- Heat the oil over medium heat until it reaches 350°F to 375°F.
- Using a 2-ounce portion scoop, carefully drop 2 ounces of fritter batter into the hot oil. Use the back of the scoop or a spatula to gently press the batter into a flat fritter shape once it’s in the pan.
- Fry each fritter for 2 to 3 minutes per side, or until golden brown and crispy. Using a slotted spatula, remove the fritters and allow any excess oil to drain before transferring them to a cooling rack or a paper towel–lined sheet pan.
- Repeat with the remaining batter.
- Serve immediately, or store in the refrigerator or freezer for future use.
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