PAN-FRIED KIMCHI FRITTERS
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup Kimchi ((store-bought or home made))
- 2 oz firm tofu
- 1 egg ((beaten))
- 1 medium-size potato ((peeled, boiled and mashed))
- 1/4 cup all-purpose flour
- 2 cloves garlic ((peeled and finely minced))
- Salt and freshly ground black pepper to taste
- 1 Tbsp cooking oil
- 3 Tbsp soy sauce
- 1 tsp sesame oil
- Juice of 1/2 lemon
Instructions
- 1
Mix all the ingredients for dipping sauce and set aside. Place the tofu on an absorbent paper towel and cover with another paper towel, place a heavy object to squeeze out excess liquid, then finely chopped the tofu. Squeeze out excess liquid from the kimchi and finely chopped it
- 2
In a medium-size mixing bowl, combine the kimchi, tofu, egg, garlic, flour, and mashed potato. Season with dash of salt and pepper. Stir to mix everything. It should be a thick batter
- 3
In a medium-size non-stick skillet, preheat about 1 Tbsp of cooking oil. Spoon about 1 Tbsp of the batter on the skillet and let it cook on medium heat until golden brown and slightly crispy on both sides. Place on paper towel to absorb extra grease. Repeat until the batter is finished. Add some oil to the pan if needed. Serve immediate with the dipping sauce on the side