Pan-fried kimchi fritters

Name: Pan-fried kimchi fritters
Yield: Serves 2
Cuisine: Korean
Ingredients: 45 ml/3 tbsp light soy sauce; 5 ml/1 tsp lemon juice; 2.5 ml/½ tsp sesame oil; salt and ground black pepper; 15 ml/1 tbsp vegetable oil; 5 ml/1 tsp crushed garlic; 1 egg, beaten; 25 g/1 oz/¼ cup plain (all-purpose) flour; 50 g/2 oz firm tofu; 1 potato; a little milk (optional); 90 g/3½ oz cabbage kimchi finely chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

A classic appetizer and popular snack, these fritters have a crisp golden coating that encloses a succulent blend of kimchi and tofu. The contrast of the crunchy exterior and smooth filling makes a delicious juxtaposition of textures, and the dish is served with a zesty soy dip to help bring out the flavours.

Ingredients

90 g/3½ oz cabbage kimchi finely chopped
1 potato

Asia
Korea
Starter
Snack
Street Food
Vegetarian

Method

Gently squeeze the kimchi to remove any excess liquid. Boil the potato and mash it, adding a little milk if required.
Squeeze the water from the tofu, and crumble it into a large bowl. Add the kimchi, potato, flour, egg, garlic and seasoning. Mix together thoroughly using your hand, and form into small round patties.
Coat a frying pan wi

Ingredients

Method

Photos