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
Scale
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
