Sweet Potato and Kimchi Pancakes
Crispy, savory pancakes that combine the sweetness of julienned sweet potatoes with spicy kimchi, scallions, and aromatics. These Korean-inspired pancakes make a delicious appetizer or side dish served with soy-vinegar dipping sauce.
Ingredients
- •1 pound sweet potatoes
- •1 cup kimchi
- •1½ teaspoons garlic
- •1½ tablespoons serrano chiles
- •1 cup scallions
- •1 large egg
- •1 teaspoon kosher salt
- •¾ cup all-purpose flour
- •½ cup corn oil
- •soy-vinegar dipping sauce
- •adjustable-blade slicer
Cooking Instructions
- 1.
Peel sweet potatoes and julienne using slicer (about 6 cups).
10 min
- 2.
Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
5 min
- 3.
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.
20 min
