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Sweet Potato and Kimchi Pancakes

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Sweet Potato and Kimchi Pancakes

Sweet Potato and Kimchi Pancakes

amanda

Equipment

  • - Non-stick Pan (Premium) - Hamilton Beach 12-Inch Non-Stick Frying Pan

  • - Digital Kitchen Scale - OXO Good Grips Digital Kitchen Scale, 120g

  • - Blender (Pulsing Mesh) - Hamilton Beach High Powered Blender with Pulsing Function

  • - Mixing Bowls Set - OXO Bakeware 16-Piece Mixing Bowl Set, Glass (2qt+), White

  • - Measuring Cups & Spoons - OXO Good Grips 1-Piece Stainless Steel Measuring Cup with Cap, 1/2 Ct; OXO Good Grips 1-Piece Stainless Steel Measuring Spoon (60 mL)

  • - Silicone Baking Mat - Silpat Nonstick Silicone Baking Mat, 15 x 10 Inch, White

  • - Mini Food Processor - Hamilton Beach Hand Blender with Pulse & Liquify Features

  • - Stirring Spoon Set - OXO Good Grips 1-Piece Stainless Steel Mixing Utensil Set (3 Pieces), Pink Handle

  • - Spatula Sets - OXO Bakeware 12-Piece Stainless Steel Spatula Set, Nonstick (Baking)

  • - Rolling Pin - OXO Bakeware 1-Piece Wooden Rolling Pin Set, Stainless Steel Handles

  • - Digital Thermometer - OXO Bakeware 1-Piece Stainless Steel Digital Food Thermometer, Aluminum Case with Carbon Clip

Ingredients

  • 1 pound sweet potatoes

  • 1 cup packed kimchi (7 ounces), 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

  • About 1/2 cup corn oil or lard

  • Accompaniment: soy-vinegar dipping sauce

  • Equipment: an adjustable-blade slicer

Instructions

1

Instruction 1

Peel sweet potatoes and julienne using slicer (about 6 cups).
2

Instruction 2

Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
3

Instruction 3

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.
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