Kimchi fritters with sprunion top mayo

These kimchi fritters are little balls of crispy, spicy joy! If you don’t want to deep-fry them you can pan fry them, as small pancakes. This recipe is gluten-free as well as vegan, but you can use regular flour if you prefer. The 'sprunion' mayo is made from the tops of spring onions which are often discarded; a great way to minimise waste.

First published in 2021
discover more:
share recipe:

Ingredients

Metric

Imperial

Kimchi

Sprunion mayo

Fritters

  • 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

Equipment

  • Blender
  • Piping bags

Method

1

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

2

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

3

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

  • 50ml of aquafaba, (the liquid from a can of chickpeas)
  • 1 garlic clove, peeled and crushed
  • 1 tbsp of English mustard
  • 1 tbsp of white wine vinegar
  • salt, to taste
4

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
5

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

6

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
7

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

First published in 2021
discover more:
share recipe:

From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Fritter
Fritter
Kimchi
Kimchi
How to make kimchi
How to make kimchi
Dean Parker
Dean Parker
Mayonnaise
Mayonnaise
Gluten-free
Gluten-free
Load more