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
Scale
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
