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Home Chefs' Recipes

Kimchi fritters

Fermented and spiced, kimchi is a classic Korean ingredient. And trust us when we say, it's perfection in fritter form.
Korean kimchi fritters on black plate with bowl of kimchi to side on yellow background.Brett Stevens
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Soul Dining‘s Daero Lee combines classic kimchi jeon (pancake) with cauliflower fritters he encountered in New Zealand and reshaped the combo into a more snackable size. Start this recipe a day ahead.

Ingredients

Method

1

Combine flour, cheese, shallot and kimchi in a large bowl; season to taste. Add eggs; stir to combine. Cover and refrigerate overnight. The mixture will still be slightly wet and sticky.

2

Using an ice-cream scoop or tablespoon, scoop 50gm portions of mixture onto an oven tray lined with baking paper. Using oiled hands, shape into ovals. (Makes 10 portions.)

3

Fill a large saucepan one-third full with oil and heat to 180ËšC. Using a palette knife, transfer fritters, in batches, to oil. Cook fritters, turning frequently, until golden all over (3-4 minutes). Drain on paper towel; season to taste.

4

Arrange fritters on a serving platter and serve with extra kimchi, soy sauce and ranch dressing on the side.

Monterey Jack cheese, sometimes shortened to Jack, is a Californian white, semi-hard cow’s milk cheese with a mild, slightly sweet flavour. If unavailable, substitute firm mozzarella. Kimchi is available from select supermarkets, Korean and Asian grocers, and specialty food shops.

This recipe also calls for refrigeration (see method). Start this recipe a day ahead.

Note

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