Description
Crispy Vegan Kimchi Rice Fritters are a delightful vegan and gluten-free snack or meal option, combining tangy kimchi, sweet corn, and seasoned rice into golden, crunchy patties.
Ingredients
Scale
- 1 Tbsp ground flaxseed (to make a flax egg or substitute 1 chicken egg)
- 2 ½ Tbsp water (to make a flax egg; omit if substituting a chicken egg)
- 1 cup kimchi (drained and finely chopped; ensure vegan-friendly)
- ½ cup corn kernels (canned & drained or frozen & thawed)
- 1 tsp toasted sesame oil
- 1 ½ tsp tamari (or soy sauce; ensure gluten-free if needed)
- 1 cup cooked & cooled brown or white rice
- ¼ cup brown rice flour
- 2–3 tsp avocado oil (for cooking)
- ¼ cup vegan sour cream (or mayonnaise)
- 1 tsp sriracha
- ½ tsp toasted sesame oil
- Thinly sliced green onions
Instructions
- If you don’t have leftover rice, prepare white or brown rice by your preferred method ahead of time so it can cool before using.
- In a large mixing bowl, combine ground flaxseed and water. Let the mixture sit for 5 minutes to thicken and form a flax egg substitute.
- After the flax egg thickens, add the finely chopped kimchi, drained corn kernels, toasted sesame oil, and tamari. Toss everything to combine evenly. Then add the cooked, cooled rice and brown rice flour. Toss again to form a thick, tacky batter-like mixture.
- Coat a large 10-inch cast iron skillet with about 1 teaspoon of avocado oil. Heat over medium-high until hot. Drop 1/4 cup portions of the batter into the skillet and use the back of the measuring cup to flatten each patty. Fry for 3-4 minutes on the first side until deeply golden brown, then flip and cook another 2-3 minutes on the other side. Remove and repeat with remaining batter, adding oil as necessary.
- While the fritters cook, mix the vegan sour cream or mayonnaise with sriracha and toasted sesame oil. Stir until combined. If the sauce is too thick, add a splash of kimchi liquid to loosen it to the desired consistency.
- Serve the hot fritters immediately, garnished with thinly sliced green onions if desired. Leftovers can be refrigerated for 2-3 days or frozen for up to 1 month, reheated on the stovetop or microwave.
Notes
- Use a vegan-friendly kimchi brand.
- Adjust sriracha amount to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 fritter
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Crispy Vegan Kimchi Rice Fritters