Sweet Potato and Kimchi Pancakes

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. 1

   Peel sweet potatoes and julienne using slicer (about 6 cups).

2. 2

   Stir potato together with remaining ingredients except oil.

3. 3

   Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.

4. 4

   Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

5. 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. 6

   Cook until golden brown, 1 1/2 to 2 minutes.

7. 7

   Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more.

8. 8

   Transfer to paper towels to drain.

9. 9

   Add oil to skillet between batches as needed.

10. 10

    Serve warm, with dipping sauce.