SWEET POTATO & KIMCHI PANCAKES

By BobD

Ingredients

• 8 SERVINGS
• 1 lb sweet potatoes
• 1 cup packed kimchi (7 oz), 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
• 1/2 About 1/2 cup corn oil or lard
• ACCOMPANIMENT: soy-vinegar dipping sauce
• EQUIPMENT: an adjustable-blade slicer

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Peel sweet potatoes and julienne using slicer (about 6 cups).

Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.

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.

COOKS NOTE:

Pancakes can be fried 2 weeks ahead, then cooled and frozen. Reheat unthawed pancakes in a 375F oven.