SWEET POTATO AND KIMCHI PANCAKES

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Sweet Potato and Kimchi Pancakes image

In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.

Provided by Andrea Reusing

Categories     Cocktail Party     Quick & Easy     Dinner     Hot Pepper     Sweet Potato/Yam     Pan-Fry     Cabbage     Party     Potluck     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (small plate) servings

Number Of Ingredients 11

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 all-purpose flour
About 1/2 cup corn oil or lard
Accompaniment: soy-vinegar dipping sauce
Equipment: an adjustable-blade slicer

Steps:

  • Peel sweet potatoes and julienne using slicer (about 6 cups).
  • Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
  • 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 pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.

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