The Back Yard Lemon Tree

I really appreciate a good vegetable fritter of all kinds – corn fritters, zucchini & feta fritters…. I love them all – but for the past year, these kimchi pancakes have been my go to vegetable fritter. I started making them because I had about 3 jars of half-finished kimchi in my fridge that I needed to dispose of but they have really become my fritter of choice

You can mix and match on the veggies, keep them just as vegetable pancake or add a bit of protein (chopped green prawns, tofu, grated cheddar, or leftover meat) to the mix to make more of a complete meal. My favourite is grated smoked cheddar which is spectacularly good combination with the kimchi.

The simple dipping sauce is optional but you you can serve them or you can serve them with the sauce of your choice including this Spicy Korean Ketchup if you want to go all out.

*The secret to these fritters is the ice cold water plus the use of a low gluten flour like rice or besan which keeps the fritters nice and tender.

Kimchi Vegetable Fritters

Serves 4

Adapted from Serious Eats

For the fritters

• 2/3 cup plain flour
• 1/3 cup rice or besan flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking powder
• 1 large egg (straight from the fridge)
• 1 tablespoon of fermented bean paste- Miso, doubanjiang, gochujang or Sichuan fermented bean paste all work well.
• 1 clove garlic, minced
• 2/3 cup of ice-cold water (plus more if needed)
• About 1 and 1/4 cups of kimchi, roughly chopped
• 2 tablespoons of kimchi juice (optional)
• 1 small carrot peeled and grated on large holes of box grater
• 2 green/ spring onions thinly sliced
• A handful or so of cheese (I usually use up left over bits of cheese but smoked cheddar is extra good)
• 1/2 cup of oil (more if needed)

1. In a large bowl whisk together plain flour, besan or rice flour, 1/2 teaspoon of salt and 1/4 teaspoon baking powder until well combined.
2. Make a well in the centre of the flour and add egg, miso, garlic, kimchi juice and iced water whisk together them whisk liquid into flour until a loose batter forms ( About the consistency of pancake batter). Add more water if batter is too thick.
3. Fold chopped kimchi, carrot and scallions through batter until evenly distributed.
4. Heat half a cup of oil in 30 cm cast iron pan or non stick skillet. (the generous amount of oil allows the fritters to cook more quickly, evenly and crispier) Use a large spoon, add batter in 2-3 tablespoons to the pan. Fry until golden and crispy (2-3 minutes) Flip fritter and fry for another 2-3 minutes until golden brown.
5. Drain on a wire rack or kitchen paper and salt the fritters.
6. Continue to fry fritters, adding more oil if the pan becomes too dry.

These fritters are best eaten immediately but I’ve had them the next day on a sandwich. (Delicious!) I’ve also frozen them and reheated them in the oven.

Dipping Sauce

• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil

1. Mix all together.
2. I usually add some toasted sesame seeds, chilli oil and finely sliced green onion to the sauce