Kimchi fritters with sprunion top mayo

  • Snack
  • medium
  • 4
  • 60 minutes, plus 3–5 days to ferment the kimchi



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Sprunion mayo


  • 250g of gluten-free self-raising flour
  • 1/2 tsp gochugaru, (Korean red pepper flakes)
  • 1 tsp gluten-free baking powder
  • 100g of rice flour
  • 250g of milk, (plant-based if prefered)
  • 1/2 bunch of fresh coriander, roughly chopped
  • 1/2 tsp table salt
  • vegetable oil, for deep-frying

To make the kimchi, place all ingredients apart from the vegetables into a blender and blitz until almost smooth. Add the paste to the vegetables and massage well, until liquid starts to seep out. Place into a jar, seal and leave at room temperature for 3-5 days (depending on how warm it is). Open and close the jar each day to allow built up gas to escape – check for bubbles and taste it after 3 days. Refrigerate when it gets to the flavour point you like


To make the mayo, blend the spring onion tops and oil together until smooth and bright green, then transfer to a bowl


Clean the blender then place the aquafaba, mustard, garlic and vinegar in the jug. Blend together, then slowly drizzle the spring onion oil in, little by little until emulsified. If it begins to split, add a splash of cold water to bind it again. Season to taste


For the fritters, mix the flours together with the gochugaru, baking powder and salt

  • 250g of gluten-free self-raising flour
  • 100g of rice flour
  • 1 tsp gluten-free baking powder
  • 1/2 tsp gochugaru , (Korean red pepper flakes)
  • 1/2 tsp table salt

Add 450g of the kimchi, the coriander and the milk and gently fold together


Pour enough oil into a saucepan or your deep-fat fryer to come up to about 5cm and heat to 170℃. Fry spoonfuls of the fritter mix for about 4 minutes, until golden brown

  • vegetable oil, for deep-frying

Lift out carefully with a slotted spoon, drain on kitchen paper and serve hot with a spoonful of the mayo on the side

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