Kimchi and Sweet Potato Fritters

My first time cooking with kimchi and it definitely will not be my last. These will be a crowd pleaser at your next dinner party, family dinner or for yourself if you are simply enjoying a night in.


Grocery List

  • 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 oat flour
  • About 1/2 cup corn oil

Dipping Sauce: Sriracha Mayo 😛


How to make it

  1. Cut sweet potatoes into chunks and put into your food processor (about 6 cups).
  2. Process the sweet potatoes on “chop” until finely chopped
  3. Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
  4. Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each fritter and working in batches of 5 or 6, tap out into oil, gently flattening fritters with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes.
  5. Flip and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed.
  6. Serve warm, with dipping sauce.

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