Sweet Potato and Kim Chi Pancakes
Recipes

Sweet Potato and Kim Chi Pancakes

recipe image
In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.

Ingredients:

  • 1 pound sweet potatoes
  • 1 cup packed kimchi (7 ounces), very thinly sliced
  • 1 1/2 teaspoons finely chopped garlic
  • 1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
  • 1 cup thinly sliced scallions (from about 2 bunches)
  • 1 large egg, lightly beaten
  • 1 teaspoon kosher salt
  • 3/4 cup all-purpose flour
  • About 1/2 cup corn oil or lard
  • Accompaniment: soy-vinegar dipping sauce
  • Equipment: an adjustable-blade slicer

Instructions:

  1. Peel sweet potatoes and julienne using slicer (about 6 cups).
  2. Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
  3. Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.







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