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)