Kimchi fritters with sprunion top mayo

  • medium
  • 4
  • 60 minutes plus 3–5 days to ferment the kimchi
Not yet rated

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





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


  • Blender
  • Piping bags



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

  • 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

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

First published in 2021

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.

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