Weekly Recipe #52: Sweet Potato Kimchi Pancakes

By Jeanne Foels, Marketing & Outreach Coordinator

This week’s recipe pairs sweet potatoes with kimchi, a spicy pickled cabbage condiment that is used liberally in Korean cuisine. Savory and garlicky, these pancakes can be an adventurous addition to your breakfast table or a hearty appetizer, snack or side dish.

Kimchi can be found in the deli section of your local co-op or at Asian markets like the fantastic United Noodles. The spice level of kimchi can vary, so adjust the amount of chiles in this recipe accordingly.

Sweet Potato Kimchi Pancakes
Adapted from Gourmet

(Serves 8 as a small plate)

1 lb. sweet potatoes
1 cup packed kimchi (7 oz), very thinly sliced
1 1/2 tsp. finely chopped garlic
1 to 2 tbsp. 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 tsp. kosher salt
3/4 cup all-purpose flour
About 1/2 cup corn oil or lard

Accompaniment:
soy-vinegar dipping sauce

1. Peel sweet potatoes and julienne using slicer.
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.
4. Serve warm with dipping sauce.

Cook’s note: Pancakes can be fried up to two weeks ahead, then cooled and frozen. Reheat pancakes in a 375 degree oven.

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