Kimchi fritters with Kewpie mayo and barbecue sauce
“I would put kimchi in everything if I could. But this is a good start. Try this and tell me you too aren’t hooked on all things kimchi. Yes, it’s a slightly fancier fritter. Other than that it’s pretty fast!”. Based on the idea of a Japanese okonomiyaki (pancake), this fritter is packed with flavour.
Ingredients
- 2 eggs
- 1 cup (220g) kimchi
- 3/4 cup (180ml) water
- 1 cup (150g) self-raising flour
- 2/3 cup (100g) cornflour
- 350g white cabbage, shredded (about 1/4 large cabbage)
- 2 long green shallots, sliced
- Vegetable oil, for shallow frying
- Kewpie mayonnaise, to serve
- Smoky barbecue sauce, to serve
- Lemon wedges, to serve
- Coriander leaves, to serve
- Toasted sesame seeds, to serve
- Sriracha, to serve
Method
1.Combine eggs, kimchi and water in a bowl. Add flours and mix well to combine. Fold through cabbage and most of the shallot, keeping some for serving, and mix to coat.
2.Heat 1cm of oil in a large frypan over medium-low heat and, cooking in batches, add one-quarter of the mixture to pan. Use the back of the measuring spoon to spread out in the pan, to 1cm thick, and cook for 2-3 minutes, or until golden. Carefully flip and cook for a further 2-3 minutes, or until cooked through. Transfer to a tray lined with paper towel and repeat with remaining mixture.
3.Drizzle with mayo and BBQ sauce, and serve with lemon wedges, sesame, remaining shallot and sriracha.