Sweet Potato and Kim Chi Pancakes

Sweet Potato and Kim Chi Pancakes
Photo by John Kernick


  • 1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
  • 1 pound sweet potatoes
  • 1 large egg
  • soy-vinegar dipping sauce
  • About ½ cup corn oil or lard
  • ¾ cup all-purpose flour
  • an adjustable-blade slicer
  • + 4 more ingredients
    • 1 cup packed kimchi
    • 1 cup scallions
    • 1 ½ teaspoons garlic
    • 1 teaspoon kosher salt

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...

View full recipe at Epicurious


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