Best Matzo Kimchi Pancakes Recipes
MATZO-KIMCHI PANCAKES
Instead of flour, these otherwise classic kimchi pancakes are held together with crushed matzo crackers, making them a wonderful Passover treat.
Provided by Lily Freedman
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mix matzo and kimchi juice in a small bowl and let sit 8 minutes. Pour off excess liquid and mix in scallions, kimchi, onion, potato starch, salt, and sugar.
- Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add half of batter to skillet and flatten into a thin pancake; cook until golden brown and crisp on both sides, about 4 minutes total. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining batter.
KIMCHIJEON (KIMCHI PANCAKE)
At Pyeong Chang Tofu House in Oakland, Calif., Young S. Kim's golden kimchijeon are a revelation. Tart with pungent kimchi, the pancakes are both satisfyingly chewy and shatteringly crisp. At the Tofu House, where Mrs. Kim turns 1,400 pounds of Napa cabbage into kimchi each month, her homemade kimchi is the secret to her kimchijeon's unsurpassed flavor. Use the most flavorful traditionally prepared kimchi you can find - it'll make all the difference in this simple recipe. This version, adapted from Mrs. Kim's original recipe, comes together quickly: Just combine kimchi and its juice with a few dry ingredients into a simple batter, then fry it in a cast-iron skillet into a mouth-watering pancake. Serve it to a crowd as an appetizer, or eat it on its own as a filling meal.
Provided by Samin Nosrat
Categories dinner, lunch, snack, finger foods, vegetables, appetizer, main course, side dish
Time 15m
Yield 2 (10-inch) pancakes
Number Of Ingredients 14
Steps:
- Make the dipping sauce: In a small bowl, combine ponzu sauce, sesame seeds and scallion. Set aside.
- Prepare the pancakes: In a large bowl, whisk together potato starch, flour, garlic powder, baking powder and salt. Set aside.
- Dice kimchi into 1/2-inch pieces. In a medium bowl, stir together kimchi and kimchi juice, scallions, gochujang, sugar, fish sauce and 1/2 cup water. Add kimchi mixture to flour mixture, and stir to combine.
- Set a 10-inch cast-iron pan over medium heat. When it's hot, add 1 1/2 tablespoons oil. When oil shimmers, add half the batter, and spread from the center out to the edges of the pan. After about 1 minute, once you sense the pancake is setting, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown and the top fades from glossy to matte, after another 30 to 60 seconds, carefully flip the pancake using the metal spatula. (Alternatively, slide the pancake onto a rimless plate, and flip it back into the pan.) Continue cooking for another 60 to 90 seconds on second side until set, then carefully slide pancake onto a plate.
- Use remaining oil and batter to make a second pancake. Cut into wedges, and serve hot with dipping sauce.
KIMCHI PANCAKE
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the flour, water, egg and salt. Stir in the chopped kimchi. Heat a 9-inch skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Pour half of the batter into the pan to form a pancake. Cook on the first side until golden brown, about 4 minutes. Using a large spatula, flip the pancake and cook on the reverse side until golden brown. Remove to a plate and repeat with the remaining batter. Cut the pancakes into wedges and serve with soy sauce for dipping.
KIMCHIJEON (KIMCHI PANCAKES)
Steps:
- Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
- In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
- Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
- Stir in the kimchi, scallions, onion and the optional protein of your choice.
- Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
- Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
MATZO SCALLION PANCAKES
Categories Cake Egg Onion Side Passover Quick & Easy Kosher Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 30 (3-inch) pancakes
Number Of Ingredients 7
Steps:
- Cook sliced scallion in 2 teaspoons oil in a small heavy saucepan over moderate heat, stirring occasionally, until pale golden, 2 to 3 minutes. Remove from heat and stir in scallion greens.
- Whisk eggs in a bowl until combined well, then whisk in water. Stir in matzo meal, salt, pepper, and scallion mixture until combined well.
- Heat 1/2 cup oil in a 12-inch nonstick skillet over moderate heat until hot. Working in batches of 4, fill a 1/4-cup measure three-fourths full (3 tablespoons) for each pancake, then drop batter carefully into hot oil and spread with back of a spoon to form a 3-inch round. Cook pancakes until undersides are golden, 1 1/2 to 2 minutes. Turn over with a slotted spatula and cook until undersides are golden, about 1 1/2 minutes more. Transfer to a large rack set on a paper-towel-lined baking sheet. Add some of remaining 1/4 cup oil as needed between batches.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love