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Recipe - Kimchi Fritters

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
These crispy little fritters, with a Korean touch, are packed with flavour.  They can be quickly whipped up, largely from pantry staples and at our place they are no sooner out of the pan than they are eaten.  They can equally hold their own as moreish finger food for a party.

 
Ingredients

Makes 18-20

Fritter

• 1 cup self-raising flour.
• 1/4 Tsp. baking powder
• 1/4 - 1/2 Tsp. salt
• 3/4 cups milk
• 1 egg
• 180g jar kimchi, finely chopped.
• 1/2 cup chopped flat leaf parsley
• Rice bran (or other light veg oil) for frying.

Dipping Sauce

• 2 Tbsp. tamari soy sauce
• 1 Tbsp. rice wine vinegar
• 1 Tsp. sesame oil
• 1/2 long red chilli sliced

 
Method

• Whisk together the flour, baking powder, salt, milk, and egg to form a smooth batter.
• Stir through kimchi and parsley.
• Heat the oil to medium in a fry pan.
• Place tablespoons of batter into the oil and cook until small bubbles appear on the surface.  Turnover and cook until lightly brown and cooked in the centre.
• Mix the dipping sauce ingredients together.
• Serve fritters alongside a small bowl of dipping sauce.

About the Recipe

• This recipe is suitable for vegetarians but not for vegans. Make sure that you choose a vegetarian kimchi that does not contain fish sauce.
• Kimchi is a traditional Korean side dish of fermented vegetables, usually containing:- cabbage; chili; garlic; ginger; and fish sauce.  These days, you can buy many brands in the supermarket that omit the traditional fish sauce, making them suitable for vegetarians/vegans.  Just check the labels.  I have used the Obap brand. The amount of chili may vary from brand to brand so you may need to try and see which brands are suitable for your taste.
• Tamari and soy sauce are both made from fermented soybeans and can be interchanged.  Tamari has a longer fermentation process and tends to have a more mellow and less salty taste than standard soy sauce.
• I use a small (20ml) ice-cream scoop to portion out the batter into the fry pan.
• If you prefer, you can make larger pancakes as a plated single serve and top with your desired garnish.  Eg; poached egg, salad, avocado, mayonnaise etc...

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