1 lb sweet potatoes, peeled and coarsely grated 1 cup packed kimchi (7 ounces), very thinly sliced and excess moisture squeezed out 1 1/2 tsp finely chopped garlic 1 to 2 tbsp chopped fresh serrano or jalapeno chiles (including seeds; amount depends on heat of kimchi) 1 cup thinly sliced scallions (from 1 large bunch) 1 large egg, lightly beaten 1 tsp kosher salt 3/4 cup all-purpose flour About 1/2 cup canola oil Soy Vinegar Dipping Sauce
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 tbsp 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 4-5, 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. Keep the pancakes warm in a 250 degree oven while you cook remaining pancakes. Add oil to skillet between batches as needed.
Serve warm, with dipping sauce.
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