Sweet Potato and Kimchi Pancakes

By Lonnie

Ingredients

• 1 lb sweet potatoes
• 1 c packed kimchi (7 oz), very thinly sliced
• 1 1/2 t finely chopped garlic
• 1 -2 T chopped fresh Serrano chiles (including
• seeds;amount depends on heat of kimchi)
• 1 c thinly sliced scallions (about 2 bunches)
• 1 large egg, lightly beaten
• 1 t Kosher salt
• 3/4 c all purpose flour
• 1/2 About 1/2 c corn oil or lard

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 T 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 onto 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 bit more oil if necessary, and cook until golden brown, 1 to 2 more minutes. Transfer to paper towels to drain. Add oil to skillet between batches as needed.

Serve warm, with dipping sauce.

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