Crispy Kimchi Rice Fritters

Ingredients

Fritters

• Ground Flaxseed 1 Tbsp
• Water 2 ½ Tbsp
• Kimchi 1 cup
• Corn Kernels 1/2 cup
• Toasted Sesame Oil 1 tsp
• Tamari 1 ½ tsp
• Cooked & Cooled Brown Or White Rice 1 cup
• Brown Rice Flour 1/4 cup
• Avocado Oil 2-3 tsp

Sauce

• Vegan Sour Cream 1/4 cup
• Sriracha 1 tsp
• Toasted Sesame Oil 1/2 tsp

Preparation

Preparing the batter

• If you don’t have leftover rice, prepare some at this time using these instructions for white or brown rice (or use your preferred method!).

• In a large mixing bowl, prepare the flax egg by combining ground flaxseed and water. Let sit for 5 minutes to thicken.

• After 5 minutes, add the chopped kimchi, drained corn, sesame oil, and tamari to the flax mixture. Toss to evenly combine, then add the cooked and cooled rice and brown rice flour. Toss once more — it should be a thick and tacky mixture.

Cooking the fritters

• Coat a large skillet (we used a 10-inch cast iron) with a thin layer of oil (~1 tsp) over medium-high heat. When the oil is hot (test it by dropping in a small dollop of batter — it should sizzle), drop in 1/4 cup portions of batter and press with the back of your measuring cup to flatten. Cook for 3-4 minutes per side, until deeply golden brown. Flip and cook for 2-3 minutes on the other side. Remove from the skillet and repeat with the remaining batter, adding more oil as needed.

• OPTIONAL DIPPING SAUCE: While the fritters cook, combine the vegan sour cream or mayo with the sriracha and sesame oil. Stir to combine. If the sauce is too thick, add a splash of kimchi liquid to reach your desired consistency.

• Serve immediately, garnished with sliced green onions if desired. Leftovers keep for 2-3 days in the refrigerator or in the freezer for up to 1 month. They reheat well on the stovetop or in the microwave.

Suggestions

Choosing Kimchi

Buy vegan-friendly kimchi if you want to keep this dish vegan. Some well-known vegan-friendly brands include Wildbrine or Mother in Law’s. Make sure the kimchi is properly drained and finely chopped to mix well with the other ingredients.

Choosing Rice

Though you can use either brown or white rice for this dish, brown rice is preferable for its texture. Remember, the rice should be cooked and cooled before being added to the batter.

Breadcrumb Substitutions

In case you don't have brown rice flour, all-purpose flour or a gluten-free flour blend might work just as well as an alternative. However, this hasn't been tested yet, so if you do try it out, let us know!

Frequent Questions

Can I use other types of oil instead of avocado oil?

Yes, you can substitute avocado oil with other oils. Make sure the substitute oil can handle high heat as the fritters are cooked over medium-high heat. Oils like canola or grapeseed oil are among the common alternatives.

What can I serve with the fritters?

These fritters work well as a side dish, primarily if served with proteins. They also go well with other Korean-inspired recipes such as Bibimbap or Sundubu Jjigae (soft tofu stew). To provide a western twist, you can even serve them with a side of salad.

Can I add other ingredients to the batter?

Certainly! Feel free to experiment with other ingredients. Adding diced vegetables such as bell peppers or peas could provide additional texture and flavor. Just ensure that any added elements are finely chopped to maintain the fritters' structure.

How can I store leftover fritters?

Leftovers can be stored in the refrigerator for 2-3 days or frozen for up to a month. To reheat, use either the stovetop or the microwave. Do ensure they're properly reheated before serving.

Can I make it less spicy?

Yes, you can control the level of spiciness by adjusting the kimchi and sriracha amounts according to your preference. Additionally, you could use mild kimchi instead of the original spicy version.