If you’re craving something both crunchy and bursting with flavor, I’ve got the perfect treat for you to whip up — a Crispy Vegan Kimchi Rice Fritters Recipe that’s not only simple but absolutely addictive. These little golden patties are packed with tangy kimchi goodness, sweet corn bites, and perfectly seasoned rice, making them my go-to snack or light meal. Whether you’re looking to impress friends or just need a wholesome bite, you’ll find that these fritters are a total crowd-pleaser — and I’m excited to walk you through making them happen in your kitchen!
Why You’ll Love This Recipe
- Bold Flavors: That tangy kick from vegan kimchi pairs perfectly with toasted sesame oil for a flavor punch every bite delivers.
- Great Texture: Crispy on the outside, tender and chewy on the inside, these fritters satisfy every craving for crunch and softness.
- Easy to Make: With simple pantry staples and just a handful of steps, you can have a batch ready in under 30 minutes.
- Versatile Vegan Dish: It’s gluten-free friendly and totally plant-based — perfect for just about any dietary preference.
Ingredients You’ll Need
These ingredients come together so well, balancing funky fermented kimchi with sweetness from corn and hearty rice. A few simple pantry staples like flaxseed and brown rice flour help bind everything into perfect little patties. Pro tip: be sure to drain the kimchi well so the fritters don’t get soggy!
- Ground flaxseed: This is your egg substitute that helps bind the fritters — fresh flaxseed works best for thickness.
- Water: Mixed with flaxseed to make the “flax egg” that holds everything together.
- Kimchi: The star of the show! Make sure it’s vegan-friendly — I love brands like Wildbrine or Mother in Law’s.
- Corn kernels: Canned and drained or frozen and thawed, they add a sweet pop.
- Toasted sesame oil: Just a teaspoon adds a deep, nutty aroma that’s irresistible.
- Tamari: This gluten-free soy sauce alternative brings salty umami vibes.
- Cooked rice: Brown or white — brown gives more texture and a slight nuttiness that complements kimchi beautifully.
- Brown rice flour: Helps keep the fritters together without weighing them down; can substitute with all-purpose or gluten-free flour blends.
- Avocado oil: For frying — it has a high smoke point and neutral flavor, making perfect golden crusts.
Variations
I love making this recipe as-is, but over time, I’ve found a few fun ways to customize it to keep things fresh. Don’t be afraid to tweak it to your liking — that’s the beauty of these fritters!
- Adding veggies: Sometimes I throw in finely chopped scallions or shredded carrots for extra color and crunch — it makes the fritters even more vibrant.
- Protein boost: For a non-vegan twist, a scrambled egg or shredded cheese stirred in brings a whole new layer of richness.
- Spice it up: If you like heat, toss in a dash of chili flakes or extra sriracha into your dipping sauce.
- Different flours: Swap brown rice flour with chickpea or oat flour for a gluten-free variation with slightly different textures.
How to Make Crispy Vegan Kimchi Rice Fritters Recipe
Step 1: Prep Your Flax Egg and Mix the Base
Start by mixing your ground flaxseed with water in a large bowl and let it sit for about 5 minutes. This little flax egg thickens nicely and is key to binding your fritters. Once it’s gelled up, add in the finely chopped vegan kimchi (make sure it’s drained well!), corn kernels, toasted sesame oil, and tamari. Give everything a good toss so the flavors meld. Then, stir in your cooled cooked rice and brown rice flour — the mixture should feel thick and a little sticky, just right for forming patties.
Step 2: Frying to Golden Perfection
Heat about a teaspoon of avocado oil over medium-high in a large skillet—cast iron works wonders here. To check if it’s ready, drop a tiny dollop of batter in: if it sizzles immediately, you’re good to go. Use a 1/4 cup measuring spoon to scoop out portions of batter, then gently press them down with the back of the cup to flatten into patties. Cook them for 3 to 4 minutes on the first side until deeply golden and crispy, then flip and cook 2 to 3 minutes on the other side. Don’t overcrowd the pan — cook in batches, adding more oil if needed. You’ll love the smell filling your kitchen!
Step 3: Optional Dipping Sauce to Elevate
While the fritters are cooking, whip up a quick sauce by stirring vegan sour cream or mayo with sriracha and toasted sesame oil. If it feels too thick, a splash of kimchi liquid thins it out perfectly. This sauce is my secret weapon — it’s tangy, spicy, and creamy all at once, making the fritters irresistible.
Step 4: Serving
Serve your golden brown fritters immediately, garnished with thinly sliced green onions for a fresh pop of color and flavor. They’re best enjoyed hot, with that crispy crust still intact. Trust me, the first bite will make you want to go for seconds!
Pro Tips for Making Crispy Vegan Kimchi Rice Fritters Recipe
- Drain Your Kimchi Thoroughly: I learned this the hard way — too much moisture makes the batter soggy and fritters won’t crisp up well.
- Use Day-Old Rice: Leftover rice is drier and less sticky, which helps with texture; freshly cooked rice can make the mix gummy.
- Don’t Skip the Oil Layer: A thin coating of oil ensures even browning — too little and the fritters stick, too much and they get greasy.
- Patience When Flipping: Only flip when the edges are set and the bottom is golden — early flipping can cause breakage.
How to Serve Crispy Vegan Kimchi Rice Fritters Recipe
Garnishes
I always sprinkle mine with thinly sliced green onions—they add a fresh crunch and a mild onion kick that brightens up the bold flavors. Sometimes, I also toss a pinch of toasted sesame seeds on top for that extra nutty finish. It’s those little touches that make a big difference and bring the dish to life visually and flavor-wise.
Side Dishes
I like pairing these fritters with a simple Korean-inspired cucumber salad or a quick drizzle of soy-ginger vinaigrette. A bowl of miso soup or steamed greens makes for a balanced meal that’s both satisfying and nutritious. You might also enjoy them alongside some pickled veggies to amplify that tangy vibe.
Creative Ways to Present
For special dinners, I sometimes arrange the fritters stacked like mini sliders, topped with a dollop of the spicy vegan mayo and a leaf of crisp lettuce. It’s a fun way to elevate their look and turn them into finger foods perfect for parties. You could also serve them on a platter with an array of dipping sauces—think sesame soy, garlic chili, or even a sweet chili glaze.
Make Ahead and Storage
Storing Leftovers
I store leftover fritters in an airtight container in the fridge where they keep well for 2 to 3 days. When I want to enjoy them later, they’re just as tasty reheated if done right. Just let them cool completely before packing to avoid sogginess.
Freezing
Freezing is a great option if you want to batch-make. I lay the fritters out single-layer on a parchment-lined tray and freeze until solid, then transfer to a zipper bag. That way, they don’t stick together, and you can grab a few at a time. Frozen, they keep up to a month without losing much crispness.
Reheating
To reheat, I prefer the stovetop method — heating a touch of oil in a skillet and warming the fritters until the edges crisp back up. The microwave works in a pinch but tends to soften the crust. If frozen, just thaw them in the fridge overnight before reheating for best texture.
FAQs
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Can I use fresh kimchi instead of store-bought?
Absolutely! Fresh homemade kimchi works beautifully here. Just make sure to chop it finely and drain any excess liquid; otherwise, the batter might get too wet and won’t crisp up well.
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Do I have to use flaxseed to bind the fritters?
If you’re not vegan, a traditional chicken egg can replace the flax egg in the recipe. For vegans, ground flaxseed mixed with water is a fantastic binding agent that’s easy to work with and adds a subtle nutty flavor.
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Can I make these gluten-free?
Yes! Using tamari instead of regular soy sauce keeps the recipe gluten-free. Also, the brown rice flour is naturally gluten-free, but if you want, you can swap it for any gluten-free flour blend — just watch the consistency and adjust if needed.
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What’s the best rice to use for the fritters?
I prefer brown rice for its nuttiness and firmer texture, which helps the fritters hold together better. But white rice works well too, especially if it’s day-old and well cooled.
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How do I avoid the fritters falling apart during cooking?
Make sure your batter is thick and tacky, use a proper binder like flax egg, and resist the urge to flip too early. Let the edges set and the base get golden and firm before flipping gently.
Final Thoughts
This Crispy Vegan Kimchi Rice Fritters Recipe has become one of those dishes I reach for when I want something quick, flavorful, and comforting. The balance of spicy tangy kimchi and crispy golden crusts feels like a hug in food form — and I promise, once you try making these, you’ll get it. They’re easy, adaptable, and perfect for snack time, lunch, or even party appetizers. Go ahead, give them a try, and I hope they bring as much joy and flavor to your kitchen as they do to mine!
Print
Crispy Vegan Kimchi Rice Fritters Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 8 fritters (serves 2-3)
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Korean-inspired
- Diet: Vegan, Gluten Free
Description
Crispy Kimchi Rice Fritters are a delightful vegan and gluten-free snack or meal option, combining tangy kimchi, sweet corn, and seasoned rice into golden, crunchy patties. These fritters are pan-fried to perfection and served with an optional spicy vegan sour cream sauce, making for a flavorful and satisfying dish that’s easy to prepare and great for using leftover rice.
Ingredients
Fritters:
- 1 Tbsp ground flaxseed (to make a flax egg or substitute 1 chicken egg)
- 2 ½ Tbsp water (to make a flax egg; omit if substituting a chicken egg)
- 1 cup kimchi (drained and finely chopped; ensure vegan-friendly, e.g., Wildbrine or Mother in Law’s brands)
- ½ cup corn kernels (canned & drained or frozen & thawed)
- 1 tsp toasted sesame oil
- 1 ½ tsp tamari (or soy sauce; ensure gluten-free if needed)
- 1 cup cooked & cooled brown or white rice (brown rice preferred for texture)
- ¼ cup brown rice flour*
- 2-3 tsp avocado oil (for cooking)
Optional Sauce:
- ¼ cup vegan sour cream (e.g., Forager brand) or mayonnaise
- 1 tsp sriracha
- ½ tsp toasted sesame oil
Optional For Serving:
- Thinly sliced green onions
Instructions
- Cook the Rice: If you don’t have leftover rice, prepare white or brown rice by your preferred method ahead of time so it can cool before using.
- Prepare the Flax Egg: In a large mixing bowl, combine ground flaxseed and water. Let the mixture sit for 5 minutes to thicken and form a flax egg substitute.
- Mix the Fritter Ingredients: After the flax egg thickens, add the finely chopped kimchi, drained corn kernels, toasted sesame oil, and tamari. Toss everything to combine evenly. Then add the cooked, cooled rice and brown rice flour. Toss again to form a thick, tacky batter-like mixture.
- Heat the Skillet and Fry Fritters: Coat a large 10-inch cast iron skillet (or similar heavy skillet) with about 1 teaspoon of avocado oil. Heat over medium-high until hot—test by dropping a small dollop of batter; it should sizzle. Drop 1/4 cup portions of the batter into the skillet and use the back of the measuring cup to flatten each patty. Fry for 3-4 minutes on the first side until deeply golden brown, then flip and cook another 2-3 minutes on the other side. Remove and repeat with remaining batter, adding oil as necessary.
- Make the Optional Dipping Sauce: While the fritters cook, mix the vegan sour cream or mayonnaise with sriracha and toasted sesame oil. Stir until combined. If the sauce is too thick, add a splash of kimchi liquid to loosen it to the desired consistency.
- Serve: Serve the hot fritters immediately, garnished with thinly sliced green onions if desired. Leftovers can be refrigerated for 2-3 days or frozen for up to 1 month, reheated on the stovetop or microwave.
Notes
- Brown rice flour can be substituted with all-purpose flour or a gluten-free flour blend, but this has not been tested rigorously.
- Nutrition info estimates assume 2 teaspoons avocado oil and exclude optional ingredients like dipping sauce.
- Ensure your kimchi is vegan-friendly if adhering strictly to a vegan diet.
- Leftover fritters reheat well in a skillet over medium heat for crispiness or in the microwave for convenience.
Nutrition
- Serving Size: 2 fritters (approx. 100g)
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
