Sweet and Crispy Oksusu Mattang (Caramelized Corn Fritters) Snack
A sweet snack made by coarsely grinding steamed corn, mixing it with nuts, deep-frying it until crispy, and tossing it in a glossy sugar syrup.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a sweet snack recipe where steamed corn is coarsely ground and fried with almond batter until crispy. Coated in a gently simmered sugar syrup over low heat, it offers a cookie-like texture. Making 3 to 4 servings, it makes a great snack for children.
- Servings
- 3–4 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Steamed corn2 (200 g, 2 cups, kernels)
- Almonds1/4 cup
- Black sesame seeds
- Sesame seeds
Batter
- Potato starch2 tbsp
- Egg1
- Salt1/4 tsp
Syrup
- Brown sugar (or white sugar)5 tbsp
- Corn syrup (mulyeot)3 tbsp
- Water3 tbsp
- You can also use canned corn; just drain the liquid and prepare about 2 cups.
- You can also use peanuts or walnuts.
Steps
1. You can remove the corn kernels by hand, or slice them off with a knife like I do.
Even this way, almost no corn goes to waste.
You can also use canned corn; just drain the liquid and prepare about 2 cups.
2. Place the corn in a blender or food processor and grind coarsely.
If you grind it too finely, it will turn into mush, so grind it coarsely as shown in the picture.
You can also chop it finely with a knife on a cutting board.
3. Along with the corn, I also prepared almonds.
You can also use peanuts or walnuts.
4. Add the corn, almonds, and all the batter ingredients...
5. Mix thoroughly.
If the batter is too wet, it will fall apart when dropped into the oil and will not hold the desired shape, so make sure it is not too loose.
6. Scoop a spoonful of batter to bite-sized or your preferred size, and push it off with a spoon in your other hand to drop it gently into the oil.
7. Fry on both sides until golden brown.
Just add enough oil to submerge half of each piece, and turning them over will fry them perfectly.
8. Drain the excess oil from the fried corn fritters on paper towels.
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9. Add all the syrup ingredients and set the heat between medium and low.
It will start bubbling from the edges, but leave it alone without stirring.
If you stir, sugar crystals may form.
If cooked over high heat, the syrup ingredients will burn before fully coming to a boil, so you must use low heat.
10. Once it starts boiling from the edges toward the center, simmer just a bit longer until it turns a light caramel color...
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11. Add the fried corn fritters along with the black sesame seeds and sesame seeds, and mix thoroughly.
12. Once the syrup evenly coats the corn fritters, remove from the heat.
After making them, if they cool while touching each other, they will stick together and may be hard to separate.
If you space them apart one by one while cooling, they will not stick together later.
Ppunwife's tips
- If you grind the corn too finely, it will turn into mush, so grind it coarsely.
- If the batter is too wet, it will fall apart when dropped into the oil and will not hold the desired shape, so make sure it is not too loose.
- When boiling the syrup, stirring can cause sugar crystals to form, so leave it alone without stirring.
- If cooked over high heat, the syrup ingredients will burn before fully boiling, so you must cook over low heat.
- After making them, spacing them apart one by one while cooling keeps them from sticking together later.
FAQ
Can I use canned corn instead of steamed corn?
You can definitely use canned corn; just drain the liquid thoroughly and prepare about 2 cups before cooking.
Is it okay to use other nuts instead of almonds?
Depending on your preference, you can use peanuts or walnuts instead of almonds.
Is there a reason not to stir when boiling the syrup?
If you stir with a spatula or spoon when the syrup begins to boil, sugar crystals may form, so you should leave it undisturbed.
How should I cool the finished mattang so they do not stick together?
After coating with syrup, letting the corn fritters cool slightly spaced apart from one another prevents them from sticking together, making them easy to separate.
