Sweet Potato and Kimchi Pancakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (small plate) servings
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons finely chopped garlic
- equipment: an adjustable-blade slicer
- 1 large egg, lightly beaten
- 1 pound sweet potatoes
- Carbohydrate 23 g(8%)
- Cholesterol 23 mg(8%)
- Fat 14 g(22%)
- Fiber 3 g(13%)
- Protein 4 g(7%)
- Saturated Fat 2 g(10%)
- Sodium 296 mg(12%)
- Calories 236
Preparation Peel sweet potatoes and julienne using slicer (about 6 cups). Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again. Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce. Cooks’ note:Pancakes can be fried 2 weeks ahead, then cooled and frozen. Reheat unthawed pancakes in a 375°F oven.
Preparation Peel sweet potatoes and julienne using slicer (about 6 cups). Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again. Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce. Cooks’ note:Pancakes can be fried 2 weeks ahead, then cooled and frozen. Reheat unthawed pancakes in a 375°F oven.
