
Sweet Potato and Kimchi Pancakes
A delicious korean dish. Perfect for vegetarians. Dairy-free option.
Total Time
82 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 pound sweet potatoes
- 1 cup packed kimchi (7 ounces)
- very thinly sliced
- 1 1/2 teaspoons finely chopped garlic
- 1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
- 1 cup thinly sliced scallions (from about 2 bunches)
- 1 large egg
- lightly beaten
- 1 teaspoon kosher salt
- 3/4 cup all-purpose flour
- About 1/2 cup corn oil or lard
- Accompaniment: soy-vinegar dipping sauce
- Equipment: an adjustable-blade slicer
Instructions
- 1
Peel sweet potatoes and julienne using slicer (about 6 cups).
- 2
Stir potato together with remaining ingredients except oil.
- 3
Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
- 4
Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- 5
Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick.
- 6
Cook until golden brown, 1 1/2 to 2 minutes.
- 7
Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more.
- 8
Transfer to paper towels to drain.
- 9
Add oil to skillet between batches as needed.
- 10
Serve warm, with dipping sauce.