Kimchi fritters with sprunion top mayo
by Chantelle Nicholson
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Ingredients
Fruit & Vegetables
3 garlic cloves, peeled
600g of mixed vegetables, such as swede, celeriac, fennel and/or white cabbage, julienned or spiralised
1 bunch of spring onions, green tops only
1 garlic clove, peeled and crushed
Salad & Fresh Herbs
75g of fresh ginger, peeled
1/2 bunch of fresh coriander, roughly chopped
Store Cupboard
25g of soft dark brown sugar
10g of table salt
1 tbsp of English mustard
salt, to taste
250g of gluten-free self-raising flour
1 tsp gluten-free baking powder
100g of rice flour
1/2 tsp table salt
Speciality Ingredients
30g of gochugaru, (Korean red pepper flakes)
50ml of aquafaba, (the liquid from a can of chickpeas)
1/2 tsp gochugaru, (Korean red pepper flakes)
Oils & Vinegars
25g of white wine vinegar
150ml of vegetable oil
1 tbsp of white wine vinegar
vegetable oil, for deep-frying
Dairy
250g of milk, (plant-based if prefered)