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Crispy Kimchi Rice Fritters (Vegan + GF) | Insider Feeds %

Crispy Kimchi Rice Fritters (Vegan + GF)




Platter of kimchi rice fritters surrounding a bowl of sriracha sour cream sauce

Spicy, crispy fritters in just 30 minutes? Tell us more! These Korean-inspired fritters give leftover rice a new spice on life and pack in some tangy, probiotic-rich goodness from kimchi at the same time. And when you top them with a creamy sriracha sauce? Oh MY, they’re good, friends! 

These fritters are the ultimate comforting side paired with your favorite protein or alongside other Korean-inspired recipes (including two new ones coming soon!). Let us show you how it’s done!

Corn, kimchi, flaxseed meal, brown rice flour, cooked brown rice, avocado oil, toasted sesame oil, and tamari

Recipe Inspiration

This savory side dish is a combination of two delicious and timeless Korean dishes: kimchi fried rice (kimchi-bokkeumbap) and kimchi pancakes (kimchi-jeon).

Kimchi fried rice (source) is thought to have originated out of a need to create an affordable and delicious meal with minimal ingredients. It’s typically made with kimchi, leftover rice, and vegetables, and often eggs, meat, or fish.

Kimchi pancakes (source) are made with kimchi, kimchi brine, flour, and sometimes other vegetables or seafood. Like kimchi fried rice, they are thought to have been created due to their accessible and inexpensive ingredients. And who doesn’t love a pancake?!

The following is an inspired, plant-based fusion of these two concepts.

How to Make Kimchi Rice Fritters

Firstly, for kimchi fritters that stay in one piece and withstand dipping in sauce (important!), we start with a flax egg. They never let us down!

Stirring flaxseed meal and water in a bowl to make a flax egg

Then the batter comes together with chopped kimchi (tangy probiotic goodness!), corn kernels (for sweetness), and brown or white rice (we preferred the hearty texture of brown). Brown rice flour adds extra structure while tamari and toasted sesame oil add moisture and flavor.

Using a measuring cup to scoop kimchi rice mixture from a bowl

Once the batter is combined, it’s fritter time! Scoop and smoosh is the name of the game, here. We like cooking our fritters in a hot, oiled cast iron skillet for a crispy exterior!

Cooking kimchi rice fritters in a cast iron skillet

While the fritters cook, you can make an optional sauce for serving using vegan mayonnaise or sour cream, toasted sesame oil, and a squeeze of sriracha for spice. YUM. Yes, it’s an optional sauce, but we highly recommend it!

Plate and platter of kimchi rice fritters with sriracha sour cream in a bowl and next to it

We hope you LOVE these kimchi fritters! They’re:

Quick & easy
& SO delicious!

They’re a flavorful side perfect with your choice of protein and other Korean-inspired dishes. We recommend our Gochujang Stir-Fried Brussels Sprouts, Crispy Skin Salmon (Perfect Every Time!), cabbage slaw, and/or tofu (recipes coming soon!).

More Recipes with Kimchi

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Stack of kimchi rice fritters topped with sriracha sour cream, green onions, and cilantro

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 (Fritters)

Course Side

Cuisine Gluten-Free, Korean-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 Days

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  • 1 Tbsp ground flaxseed (to make a flax egg // or sub 1 chicken egg)
  • 2 ½ Tbsp water (to make a flax egg // omit if subbing a chicken egg)
  • 1 cup kimchi (drained and finely chopped // ensure vegan-friendly as needed // for store-bought we like Wildbrine or Mother in Law’s brands)
  • 1/2 cup corn kernels, canned & drained OR frozen & thawed
  • 1 tsp toasted sesame oil
  • 1 ½ tsp tamari (or soy sauce // ensure gluten-free as needed)
  • 1 cup cooked & cooled brown or white rice (we preferred brown for texture)
  • 1/4 cup brown rice flour*
  • 2-3 tsp avocado oil, for cooking

FOR SERVING optional

  • Thinly sliced green onions
  • If you don’t have leftover rice, prepare some at this time using these instructions for white or brown rice (or use your preferred method!).
  • In a large mixing bowl, prepare the flax egg by combining ground flaxseed and water. Let sit for 5 minutes to thicken.

  • After 5 minutes, add the chopped kimchi, drained corn, sesame oil, and tamari to the flax mixture. Toss to evenly combine, then add the cooked and cooled rice and brown rice flour. Toss once more — it should be a thick and tacky mixture.

  • Coat a large skillet (we used a 10-inch cast iron) with a thin layer of oil (~1 tsp) over medium-high heat. When the oil is hot (test it by dropping in a small dollop of batter — it should sizzle), drop in 1/4 cup portions of batter and press with the back of your measuring cup to flatten. Cook for 3-4 minutes per side, until deeply golden brown. Flip and cook for 2-3 minutes on the other side. Remove from the skillet and repeat with the remaining batter, adding more oil as needed.
  • OPTIONAL DIPPING SAUCE: While the fritters cook, combine the vegan sour cream or mayo with the sriracha and sesame oil. Stir to combine. If the sauce is too thick, add a splash of kimchi liquid to reach your desired consistency.

  • Serve immediately, garnished with sliced green onions if desired. Leftovers keep for 2-3 days in the refrigerator or in the freezer for up to 1 month. They reheat well on the stovetop or in the microwave.

*We think all-purpose flour or a gluten-free flour blend would work in place of brown rice flour but haven’t tested it. Let us know in the comments if you do!
*Nutrition information is a rough estimate calculated with 2 tsp avocado oil and without optional ingredients.

Serving: 1 fritter without sauce Calories: 86 Carbohydrates: 13 g Protein: 1.6 g Fat: 2.5 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 345 mg Potassium: 59 mg Fiber: 1 g Sugar: 0.6 g Vitamin A: 101 IU Vitamin C: 9.2 mg Calcium: 3 mg Iron: 0.3 mg


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