If you’re on the hunt for a flavorful, crispy snack or a delightful side dish, you’re going to want to try this Crispy Kimchi Rice Fritters Recipe. I absolutely love how these fritters balance the tangy kick of kimchi with the comforting chewiness of rice, all crisped up to golden perfection. Whether you’re new to kimchi or a long-time fan, these bites bring something irresistibly tasty to the table that’s easy enough for any weeknight or friendly gathering. Stick around and I’ll walk you through everything you need to make these crunchy little gems!
Why You’ll Love This Recipe
- Deliciously Crispy: The outside gets perfectly golden and crunchy, giving a great texture contrast to the soft rice inside.
- Vegan & Gluten-Free Friendly: Made with simple ingredients and easy swaps, this recipe fits nicely into many diets without sacrificing flavor.
- Quick and Easy: I love that this comes together in about 30 minutes, so it’s a fantastic last-minute treat or appetizer.
- Versatile and Crowd-Pleasing: Whether you’re serving a family dinner or a party platter, these fritters are always a hit.
Ingredients You’ll Need
Each ingredient in this Crispy Kimchi Rice Fritters Recipe plays a vital role — from the tang of fermented kimchi to the binding power of flaxseed. Here’s a quick rundown of what to look for when stocking your kitchen.
- Ground flaxseed: This is what I use as a vegan binder replacing eggs. It makes the fritters hold together while keeping them light.
- Water: Mixed with flaxseed to create the flax egg — let it rest to thicken up fully for best results.
- Kimchi: Be sure to drain and chop finely; vegan-friendly versions like Wildbrine or Mother in Law’s are my go-tos for authentic flavor.
- Corn kernels: Adds a sweet pop and texture contrast; canned or frozen works fine, just drain or thaw well to avoid sogginess.
- Toasted sesame oil: Essential for that nutty aroma and flavor boost, plus a splash in the dipping sauce if you make it.
- Tamari: A gluten-free soy sauce alternative that amps up the umami without overpowering the kimchi’s tanginess.
- Cooked rice: Brown or white rice works, but I prefer brown for a nuttier taste and firmer texture — just be sure it’s cooled so the fritters hold together.
- Brown rice flour: Acts as a gluten-free binder; I suspect all-purpose flour would work, but I stick to brown rice flour for a clean, light finish.
- Avocado oil: Perfect for frying because of its high smoke point and neutral flavor that lets the fritters shine.
- Vegan sour cream or mayo (optional): For dipping, adding creaminess and a touch of heat when mixed with sriracha.
- Sriracha: Brings the right amount of spicy kick to the sauce.
- Green onions (optional): Freshly sliced to sprinkle on top — I love how they brighten up the whole dish.
Variations
I love tweaking this Crispy Kimchi Rice Fritters Recipe depending on what I have on hand or what flavor I’m craving. Feel free to personalize it to fit your taste, and don’t be afraid to experiment a little!
- Using chicken egg: When I’m not vegan, I occasionally swap the flax egg for a chicken egg for a slightly richer texture—it works great and binds just as well.
- Adding veggies: Sometimes I toss in finely grated carrot or chopped scallions directly into the batter for extra color and crunch.
- Spicy variations: For an extra heat boost, mix in a teaspoon of gochujang (Korean chili paste) into the batter or add more sriracha to the dipping sauce.
- Gluten-free swap: I haven’t tried it myself, but some readers mentioned using chickpea flour instead of rice flour—you might find it adds a nuttier flavor and sturdier bind.
How to Make Crispy Kimchi Rice Fritters Recipe
Step 1: Prepare the Flax Egg and Mix Your Batter
Start by whisking together the ground flaxseed and water in a large bowl — this little mix is your vegan egg substitute. I let mine sit for at least 5 minutes to thicken up and turn almost jelly-like. Then, toss in your finely chopped kimchi, drained corn kernels, toasted sesame oil, and tamari. Give everything a good mix so the flavors start to meld. Lastly, add the cooled rice and brown rice flour, and stir until your batter holds together in a tacky, thick mass. It should stick without being runny — think scoopable but not drippy.
Step 2: Frying to Crispy Perfection
Heat a 10-inch cast iron skillet or non-stick pan over medium-high and pour in about a teaspoon of avocado oil — you’ll want just enough to lightly coat the surface but not drown the fritters. Wait until the oil is hot (I test it by dropping a tiny spoonful of batter; if it sizzles immediately, you’re good). Scoop out 1/4 cup portions of batter, dropping them gently into the pan, then press down with the back of your measuring cup to flatten into a nice disc. Cook for 3-4 minutes without moving them, so a crust forms; then flip and cook another 2-3 minutes until both sides are deep golden and crisp. Be patient with this step — trying to flip too soon can cause the fritters to fall apart.
Step 3: Whip Up the Quick Sriracha Dipping Sauce
While you’re frying, mix vegan sour cream or mayo with sriracha and a splash of toasted sesame oil. I like to keep this simple but feel free to adjust the heat level to your liking. If you find the sauce too thick, adding a little kimchi liquid thins it perfectly and adds an extra dimension of tang.
Step 4: Serve and Enjoy!
Serve your hot, crispy kimchi rice fritters immediately, garnished with thinly sliced green onions for freshness. Trust me, they disappear fast — the crispy edges and spicy sauce combo is addictive. Plus, they keep well for a couple of days if you want to save some for later.
Pro Tips for Making Crispy Kimchi Rice Fritters Recipe
- Use Day-Old Rice: I discovered that using day-old or chilled rice helps the fritters hold together better and crisp up beautifully without becoming mushy.
- Don’t Skip Cooling the Flax Egg: Giving your flaxseed and water mixture enough time to gel is crucial to making the batter stick — rushing this step can cause crumbly fritters.
- Press Gently When Shaping: Flattening the batter just right ensures even cooking and maximum crispiness; I use the back of my measuring cup and keep it light to avoid packing it too tight.
- Manage Your Heat: Cooking over medium-high heat is best; too hot and the outside will burn before cooking through, too low and you miss out on that crispy edge.
How to Serve Crispy Kimchi Rice Fritters Recipe
Garnishes
I’m a big fan of scattering thinly sliced green onions right on top — they add a lovely pop of color and a fresh bite that balances the tangy and spicy notes. Sometimes, I also sprinkle toasted sesame seeds for that extra nuttiness and crunch.
Side Dishes
These fritters are perfect with simple sides like a refreshing cucumber salad or a quick miso soup to contrast the flavors. For a heartier meal, I often pair them with steamed greens or a bowl of tangy pickled vegetables to keep things bright.
Creative Ways to Present
For special occasions, I like to arrange the fritters on a platter with dollops of the spicy sour cream sauce, garnished with microgreens and edible flowers. It’s unexpected, pretty, and makes a fantastic appetizer spread that guests love to pick at during casual get-togethers.
Make Ahead and Storage
Storing Leftovers
I store leftover fritters in an airtight container in the refrigerator for up to 3 days. When I reheat, they sometimes lose a bit of their original crispness, so reheating tips below will help bring them back to life.
Freezing
Freezing works great for this recipe! I freeze the cooked fritters in a single layer on a baking sheet first, then transfer them into a freezer bag or container. They keep well for up to a month — perfect for meal prep or unexpected guests.
Reheating
To get that crispness back, I prefer reheating the fritters on a skillet with a light brush of oil over medium heat until warmed through and crisp again. The microwave is faster but might soften them more. If in a pinch, a toaster oven works wonderfully too!
FAQs
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Can I use white rice instead of brown rice for this Crispy Kimchi Rice Fritters Recipe?
Absolutely! White rice works just fine, especially if it’s day-old and cooled. I prefer brown rice for its nuttier flavor and chewier texture, but either variety will give you tasty fritters.
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Is it necessary to drain the kimchi before using it?
Yes, draining the kimchi helps prevent the batter from becoming too wet, which can make the fritters soggy. I like to give it a good squeeze or let it drain in a colander before chopping.
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What can I use if I don’t have brown rice flour?
You can try all-purpose flour or a gluten-free flour blend as substitutes. I haven’t tested them personally, but a reader shared that chickpea flour also works well as a binding agent.
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Can I make these fritters ahead of time?
Yes! You can prepare the batter and refrigerate it for a few hours before cooking. I often make a batch in the morning and fry them up later in the day. Just keep the batter covered in the fridge to prevent drying out.
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Are these fritters spicy?
The heat level depends on your kimchi and how much sriracha you add to the dipping sauce. Most store-bought kimchis have a mild to medium spice level. You can always control the spice by adjusting the amount of sriracha in the sauce.
Final Thoughts
I remember the first time I made this Crispy Kimchi Rice Fritters Recipe — the kitchen smelled incredible, and my family went crazy for the crispy edges and bold, tangy flavor. These fritters became a quick favorite in my rotation because they’re approachable, satisfying, and just plain fun to eat. If you’re looking for a recipe that’s vegan, gluten-free, and full of unique flavor, give this one a whirl. I’m confident you’ll enjoy the crunch and zing as much as I do!
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Crispy Kimchi Rice Fritters Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 fritters 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean-inspired
- Diet: Gluten Free
Description
These Crispy Kimchi Rice Fritters are a flavorful and vegan-friendly snack or appetizer that combines tangy kimchi, corn, and rice into perfectly golden, crunchy patties. Coated in a seasoned batter and pan-fried to crisp perfection, they make a delicious gluten-free treat served with an optional spicy vegan sour cream dip.
Ingredients
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 using chicken egg)
- 1 cup kimchi, drained and finely chopped (ensure vegan-friendly; recommended brands: Wildbrine or Mother in Law’s)
- ½ cup corn kernels, canned & drained OR frozen & thawed
- 1 tsp toasted sesame oil
- 1 ½ tsp tamari (or soy sauce; ensure gluten-free as needed)
- 1 cup cooked & cooled brown or white rice (brown preferred for texture)
- ¼ cup brown rice flour
- 2–3 tsp avocado oil, for cooking
Sauce (optional)
- ¼ cup vegan sour cream (or store-bought mayonnaise, Forager brand recommended)
- 1 tsp sriracha
- ½ tsp toasted sesame oil
For Serving (optional)
- Thinly sliced green onions
Instructions
- Prepare Rice: If you don’t have leftover rice, cook brown or white rice according to your preferred method and allow it to cool before use.
- Make Flax Egg: In a large mixing bowl, combine ground flaxseed and water. Let sit for 5 minutes to thicken into a flax egg substitute.
- Mix Fritter Batter: Add the chopped kimchi, drained corn, toasted sesame oil, and tamari to the flax egg mixture. Mix thoroughly to combine. Then add the cooked and cooled rice along with brown rice flour. Toss again until the mixture is thick and tacky enough to hold together.
- Cook Fritters: Heat a large skillet (10-inch cast iron recommended) over medium-high heat and add about 1 tsp avocado oil to coat the surface. When the oil is hot and sizzles upon contact with a droplet of batter, spoon ¼ cup portions of batter into the skillet. Press them flat gently with the back of a measuring cup. Cook each side for 3-4 minutes until deeply golden brown on one side, then flip and cook for an additional 2-3 minutes on the other side. Remove cooked fritters and repeat with remaining batter, adding more oil as necessary.
- Prepare Optional Sauce: While fritters cook, mix vegan sour cream or mayonnaise with sriracha and toasted sesame oil. Adjust consistency by adding a splash of kimchi liquid if too thick. Stir until smooth.
- Serve: Serve fritters warm, optionally garnished with thinly sliced green onions and accompanied by the spicy vegan sauce. Store leftovers in the refrigerator for 2-3 days or freeze for up to 1 month; reheat on stovetop or microwave.
Notes
- All-purpose flour or gluten-free flour blends may substitute brown rice flour, but results may vary.
- Nutrition information excludes optional sauce and is calculated with 2 tsp avocado oil.
- Use vegan kimchi to keep the recipe fully plant-based.
- Ensure tamari or soy sauce is gluten-free if needed for dietary restrictions.
Nutrition
- Serving Size: 1 fritter (approx. 1/6 of recipe)
- Calories: 140
- Sugar: 1.5g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 0.7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
