I have soft spots for kimchi lately, or perhaps I should say ever since I was pregnant with our second baby. Perhaps it’s the sourness ? I never really craved for things like pickles, but I did yearn for kimchi and I still am 7 weeks postpartum 🙂 This pan-fried kimchi fritters are perfect as appetizers and the best part is you don’t have to be deep-frying anything. I like the smooth texture (thanks to the tofu) against the slightly crispy outside. Dip this into the zesty dipping sauce and you probably want to make these again 🙂
Here are some of the recipes that uses kimchi 🙂
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- Mix all the ingredients for dipping sauce and set aside. Place the tofu on an absorbent paper towel and cover with another paper towel, place a heavy object to squeeze out excess liquid, then finely chopped the tofu. Squeeze out excess liquid from the kimchi and finely chopped it
- In a medium-size mixing bowl, combine the kimchi, tofu, egg, garlic, flour, and mashed potato. Season with dash of salt and pepper. Stir to mix everything. It should be a thick batter
- In a medium-size non-stick skillet, preheat about 1 Tbsp of cooking oil. Spoon about 1 Tbsp of the batter on the skillet and let it cook on medium heat until golden brown and slightly crispy on both sides. Place on paper towel to absorb extra grease. Repeat until the batter is finished. Add some oil to the pan if needed. Serve immediate with the dipping sauce on the side