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Sweet Potato and Kim Chi Pancakes

  • 8servings
  • 40minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, E
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound sweet potatoes

  2. 1 cup packed kimchi (7 ounces), very thinly sliced

  3. 1 1/2 teaspoons finely chopped garlic

  4. 1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)

  5. 1 cup thinly sliced scallions (from about 2 bunches)

  6. 1 large egg, lightly beaten

  7. 1 teaspoon kosher salt

  8. 3/4 cup all-purpose flour

  9. About 1/2 cup corn oil or lard

  10. Accompaniment: soy-vinegar dipping sauce

  11. Equipment: an adjustable-blade slicer

Instructions Jump to Ingredients ↑

  1. Peel sweet potatoes and julienne using slicer (about 6 cups).

  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.

  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.

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