Spicy Kimchi–Sweet Potato Fritters

sweet potato egg kimchi flour kosher salt black pepper oil greek yogurt gochujang

Diana Yen

Makes about 25

Source

Ingredients

1 lb. sweet potatoes (about 2 large or 3 medium), peeled

2 large eggs

¾ cup drained finely chopped kimchi

½ cup all-purpose flour

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

Freshly ground black pepper

Vegetable oil (for frying; about 1 cup)

½ cup plain whole-milk Greek yogurt

1 Tbsp. gochujang (Korean hot pepper paste)

Method

Preheat oven to 200°. Grate sweet potatoes on the large holes of box grater or in a food processor with the grater disk. Transfer to a clean kitchen towel or several layers of paper towels. Gather ends of towel and squeeze over a large bowl to wring out as much liquid as possible; discard liquid. Wipe out bowl and place sweet potatoes, eggs, kimchi, flour, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in bowl; season with pepper. Mix batter with a fork to combine.

Pour oil into a large cast-iron or nonstick skillet to come ¼" up sides; heat over medium-high until shimmering. Drop heaping tablespoonfuls of batter into skillet, taking care not to crowd. Using a heatproof spatula, gently flatten fritters. Cook until undersides are browned and crisp, about 2 minutes. Turn over and cook until browned and crisp on the other side, about 2 minutes. Transfer fritters to a rimmed baking sheet lined with several layers of paper towels and let drain. Transfer to a wire rack set inside a rimmed baking sheet and slide into oven to keep warm. Repeat with more oil and remaining batter.

Mix yogurt and gochujang in a small bowl; season with salt. Transfer fritters to a platter and serve with gochujang yogurt for dipping.