Crispy Kimchi Rice Fritters (Vegan + GF)

Step 1

If you don’t have leftover rice, prepare some at this time using these instructions for white or brown rice (or use your preferred method!).

Step 2

In a large mixing bowl, prepare the flax egg by combining ground flaxseed and water. Let sit for 5 minutes to thicken.

Step 3

After 5 minutes, add the chopped kimchi, drained corn, sesame oil, and tamari to the flax mixture. Toss to evenly combine, then add the cooked and cooled rice and brown rice flour. Toss once more — it should be a thick and tacky mixture.

Step 4

Coat a large skillet (we used a 10-inch cast iron) with a thin layer of oil (~1 tsp) over medium-high heat. When the oil is hot (test it by dropping in a small dollop of batter — it should sizzle), drop in 1/4 cup portions of batter and press with the back of your measuring cup to flatten. Cook for 3-4 minutes per side, until deeply golden brown. Flip and cook for 2-3 minutes on the other side. Remove from the skillet and repeat with the remaining batter, adding more oil as needed.

Step 5

OPTIONAL DIPPING SAUCE: While the fritters cook, combine the vegan sour cream or mayo with the sriracha and sesame oil. Stir to combine. If the sauce is too thick, add a splash of kimchi liquid to reach your desired consistency.

Step 6

Serve immediately, garnished with sliced green onions if desired. Leftovers keep for 2-3 days in the refrigerator or in the freezer for up to 1 month. They reheat well on the stovetop or in the microwave.