These fritters are the ultimate comforting side paired with your favorite protein or alongside other Korean-inspired recipes (including two new ones coming soon!). Let us show you how it’s done!
Recipe Inspiration
This savory side dish is a combination of two delicious and timeless Korean dishes: kimchi fried rice (kimchi-bokkeumbap) and kimchi pancakes (kimchi-jeon). Kimchi fried rice (source) is thought to have originated out of a need to create an affordable and delicious meal with minimal ingredients. It’s typically made with kimchi, leftover rice, and vegetables, and often eggs, meat, or fish. Kimchi pancakes (source) are made with kimchi, kimchi brine, flour, and sometimes other vegetables or seafood. Like kimchi fried rice, they are thought to have been created due to their accessible and inexpensive ingredients. And who doesn’t love a pancake?! The following is an inspired, plant-based fusion of these two concepts.
How to Make Kimchi Rice Fritters
Firstly, for kimchi fritters that stay in one piece and withstand dipping in sauce (important!), we start with a flax egg. They never let us down! Then the batter comes together with chopped kimchi (tangy probiotic goodness!), corn kernels (for sweetness), and brown or white rice (we preferred the hearty texture of brown). Brown rice flour adds extra structure while tamari and toasted sesame oil add moisture and flavor. Once the batter is combined, it’s fritter time! Scoop and smoosh is the name of the game, here. We like cooking our fritters in a hot, oiled cast iron skillet for a crispy exterior! While the fritters cook, you can make an optional sauce for serving using vegan mayonnaise or sour cream, toasted sesame oil, and a squeeze of sriracha for spice. YUM. Yes, it’s an optional sauce, but we highly recommend it! We hope you LOVE these kimchi fritters! They’re:CrispySpicySavoryProbiotic-richQuick & easy& SO delicious! They’re a flavorful side perfect with your choice of protein and other Korean-inspired dishes. We recommend our Gochujang Stir-Fried Brussels Sprouts, Crispy Skin Salmon (Perfect Every Time!), cabbage slaw, and/or tofu (recipes coming soon!).
More Recipes with Kimchi
Kimchi Fried Rice (Plant-Based!) Easy Bibimbap with Gochujang Sauce Sesame Eggplant & Almond Butter Tofu Bowls Abundance Kale Salad with Savory Tahini Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
