I am really not certain about how authentically Korean these fritters (Pajeon – pancakes??) are, but anything with kimchi & bound together with some potato starch is a step in the right direction.
We loved the way this entire bunch of vegetables was quickly tied together in a very light batter that puffed up and was still so delicate. Don’t miss out on the dipping sauce – its the perfect accompaniment.
- ½ cup all-purpose flour
- ½ cup potato starch (or 1/4 cup each white rice flour and cornstarch)
- ¾ teaspoon fine sea salt, plus more as needed
- ½ teaspoon baking powder
- ¾ cup ice water
- 1 large egg
- ¼ cup finely chopped kimchi
- 4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)
- 4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
- 2 tablespoons grapeseed or peanut oil, plus more as needed
(highly recommend doubling it if you like dipping as much as we do)
- 3 tablespoons soy sauce
- 2 teaspoons rice wine vinegar, plus more to taste
- 1 teaspoon finely grated fresh ginger or garlic (optional)
- ½ teaspoon sesame oil, plus more to taste
- Pinch of granulated sugar
- Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
- In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
- In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
- Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.
I found this recipe on NYT cooking, and couldn’t wait to try it. The fritters are as versatile as the vegetables found in your garden or fridge. I love the way red onions cook up, so used those in place of scallions in today’s effort.