Kimchi fritters with sprunion top mayo
- medium
- 4
- 60 minutes plus 3–5 days to ferment the kimchi
These kimchi fritters are little balls of crispy, spicy joy! If you don’t want to deep-fry them you can pan fry them, as small pancakes. This recipe is gluten-free as well as vegan, but you can use regular flour if you prefer. The 'sprunion' mayo is made from the tops of spring onions which are often discarded; a great way to minimise waste.
Ingredients
Metric
Imperial
Kimchi
- 3 garlic cloves, peeled
- 75g of fresh ginger, peeled
- 25g of soft dark brown sugar
- 30g of gochugaru, (Korean red pepper flakes)
- 25g of white wine vinegar
- 10g of table salt
- 600g of mixed vegetables, such as swede, celeriac, fennel and/or white cabbage, julienned or spiralised
Sprunion mayo
- 1 bunch of spring onions, green tops only
- 150ml of vegetable oil
- 50ml of aquafaba, (the liquid from a can of chickpeas)
- 1 garlic clove, peeled and crushed
- 1 tbsp of English mustard
- 1 tbsp of white wine vinegar
- salt, to taste
Fritters
- 250g of gluten-free self-raising flour
- 1/2 tsp gochugaru, (Korean red pepper flakes)
- 1 tsp gluten-free baking powder
- 100g of rice flour
- 250g of milk, (plant-based if prefered)
- 1/2 bunch of fresh coriander, roughly chopped
- 1/2 tsp table salt
- vegetable oil, for deep-frying
Equipment
- Blender
- Piping bags
Method
To make the kimchi, place all ingredients apart from the vegetables into a blender and blitz until almost smooth. Add the paste to the vegetables and massage well, until liquid starts to seep out. Place into a jar, seal and leave at room temperature for 3-5 days (depending on how warm it is). Open and close the jar each day to allow built up gas to escape – check for bubbles and taste it after 3 days. Refrigerate when it gets to the flavour point you like
- 3 garlic cloves, peeled
- 75g of fresh ginger, peeled
- 25g of soft dark brown sugar
- 30g of gochugaru, (Korean red pepper flakes)
- 25g of white wine vinegar
- 10g of table salt
- 600g of mixed vegetables, such as swede, celeriac, fennel and/or white cabbage, julienned or spiralised
To make the mayo, blend the spring onion tops and oil together until smooth and bright green, then transfer to a bowl
- 1 bunch of spring onions, green tops only
- 150ml of vegetable oil
Clean the blender then place the aquafaba, mustard, garlic and vinegar in the jug. Blend together, then slowly drizzle the spring onion oil in, little by little until emulsified. If it begins to split, add a splash of cold water to bind it again. Season to taste
- 50ml of aquafaba, (the liquid from a can of chickpeas)
- 1 garlic clove, peeled and crushed
- 1 tbsp of English mustard
- 1 tbsp of white wine vinegar
- salt, to taste
For the fritters, mix the flours together with the gochugaru, baking powder and salt
- 250g of gluten-free self-raising flour
- 100g of rice flour
- 1 tsp gluten-free baking powder
- 1/2 tsp gochugaru, (Korean red pepper flakes)
- 1/2 tsp table salt
Add 450g of the kimchi, the coriander and the milk and gently fold together
- 1/2 bunch of fresh coriander, roughly chopped
- 250g of milk, (plant-based if prefered)
Pour enough oil into a saucepan or your deep-fat fryer to come up to about 5cm and heat to 170℃. Fry spoonfuls of the fritter mix for about 4 minutes, until golden brown
- vegetable oil, for deep-frying
Lift out carefully with a slotted spoon, drain on kitchen paper and serve hot with a spoonful of the mayo on the side
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