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.

PANCAKES/FRITTERS

• 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

DIPPING SAUCE

(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

PREPARATION

1. Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
2. 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.)
3. 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.
4. 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.

When you start with a big bowl full of these colourful vegetables you just know it is going to be delicious!  Today I used zucchini, orange bell peppers, red onion and the leafy parts of Gai lan.

don’t overcrowd your pan – these fritters need some room to crisp up and not steam

These were so good I can’t wait to make them again!

I served the fritters with Korean Gojuchang noodles, and while it was all finger licking delicious, the colours and textures just cried for something green and crunchy – maybe lightly stir fried broccoli?  Strange given that this whole meal is so vegetable forward, but I really wanted something light and crunchy to go with it all. Next time.

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.