Sweet Potato and Kale Fritters with Kimchi

Photo by Michael Piazza / Styled by Catrine Kelty

These fritters borrow a little bit from okonomiyaki (Japanese cabbage pancakes), take a tad from Korean pajeon (savory vegetable pancakes) and give a subtle nod to Jewish latkes. Grated sweet potato, kimchi, kale and scallions are bound together with an egg-and-flour batter, pan-fried until golden and served with a tangy dipping sauce. What makes them extra zingy is the use of both chopped, strained kimchi and kimchi brine. There are several locally made options to choose from, such as Pigeon Cove Ferments, Chi Kitchen, Hosta Hill and Real Pickles, to name a few. Be sure to squeeze out as much brine as possible before chopping the kimchi. You can improvise to your heart’s desire with the other vegetables—try substituting grated carrot for the sweet potato, cabbage or cruciferous vegetables for the kale, or toss in some sliced red chiles if you want to turn up the heat.

Makes 12 fritters

FOR THE FRITTERS:
4 large eggs
3 tablespoons kimchi brine
2 teaspoons salt, plus more to taste
1 cup flour
½ cup chopped, strained kimchi
1 large sweet potato, peeled and grated on the large holes of a box grater (about 3 cups)
3 scallions, white and light green parts thinly sliced (about ½ cup)
½ bunch lacinato kale, stems discarded and leaves thinly sliced (about 2 cups)
½ cup neutral oil (such as avocado, sunflower seed or safflower), for frying

FOR THE DIP:
1 garlic clove, finely grated on a microplane
1 tablespoon kimchi brine
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
½ cup mayonnaise
½ cup Greek yogurt

In a large bowl, whisk together the eggs, kimchi brine, 2 teaspoons salt and flour. With a rubber spatula, fold in the chopped kimchi, grated sweet potato, scallions and kale.

In a large nonstick or cast-iron skillet over medium heat, add enough oil to come about ¼ inch up the sides of the pan (about ⅓ cup). Have a rimmed sheet pan fitted with a wire rack nearby. When the oil just begins to shimmer, carefully drop in four ¼-cup mounds of the sweet potato mixture. Cook, gently pressing on the patties, until golden brown, about 2–3 minutes per side. Transfer to the wire rack and repeat with the rest of the mixture, working in batches. Lightly sprinkle the cooling fritters with salt.

In a small bowl, whisk together all the dip ingredients and transfer to a small bowl. Arrange the fritters on a platter and serve; these are equally delicious served hot or at room temperature.

This recipe appeared in the Fall 2023 issue as part of a larger story on Fall Potlucks.