PAN-FRIED KIMCHI FRITTERS

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 🙂

PAN-FRIED KIMCHI FRITTERS

Servings 4 servings

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Ingredients

  

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• ½ cup Kimchi (store-bought or home made)
• 2 oz firm tofu
• 1 egg (beaten)
• 1 medium-size potato (peeled, boiled and mashed)
• ¼ cup all-purpose flour
• 2 cloves garlic (peeled and finely minced)
• Salt and freshly ground black pepper to taste
• 1 Tbsp cooking oil

Dipping sauce:

• 3 Tbsp soy sauce
• 1 tsp sesame oil
• Juice of 1/2 lemon

Instructions

 

• 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

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