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–+ servings

Crispy Kimchi Rice Fritters (Vegan + GF)

Spicy, savory, and oh-so crispy kimchi rice fritters! Vegan, gluten-free, and perfect for pairing with your favorite protein. Just 8 ingredients and 30 minutes required!
Author Minimalist Baker
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Stack of kimchi rice fritters topped with sriracha sour cream, green onions, and cilantro
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 (Fritters)
Course Side
Cuisine Gluten-Free, Korean-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

FRITTERS

  • 1 Tbsp ground flaxseed (to make a flax egg // or sub 1 chicken egg)
  • 2 ½ Tbsp water (to make a flax egg // omit if subbing a chicken egg)
  • 1 cup kimchi (drained and finely chopped // ensure vegan-friendly as needed // for store-bought we like Wildbrine or Mother in Law’s brands)
  • 1/2 cup corn kernels, canned & drained OR frozen & thawed
  • 1 tsp toasted sesame oil
  • 1 ½ tsp tamari (or soy sauce // ensure gluten-free as needed)
  • 1 cup cooked & cooled brown or white rice (we preferred brown for texture)
  • 1/4 cup brown rice flour*
  • 2-3 tsp avocado oil, for cooking

SAUCE optional

FOR SERVING optional

  • Thinly sliced green onions
US Customary - Metric

Instructions

  • If you don’t have leftover rice, prepare some at this time using these instructions for white or brown rice (or use your preferred method!).
  • In a large mixing bowl, prepare the flax egg by combining ground flaxseed and water. Let sit for 5 minutes to thicken.
  • After 5 minutes, add the chopped kimchi, drained corn, sesame oil, and tamari to the flax mixture. Toss to evenly combine, then add the cooked and cooled rice and brown rice flour. Toss once more — it should be a thick and tacky mixture.
  • Coat a large skillet (we used a 10-inch cast iron) with a thin layer of oil (~1 tsp) over medium-high heat. When the oil is hot (test it by dropping in a small dollop of batter — it should sizzle), drop in 1/4 cup portions of batter and press with the back of your measuring cup to flatten. Cook for 3-4 minutes, until deeply golden brown. Flip and cook for 2-3 minutes on the other side. If browning too quickly, reduce heat slightly. Remove from the skillet and repeat with the remaining batter, adding more oil as needed.
  • OPTIONAL DIPPING SAUCE: While the fritters cook, combine the vegan sour cream or mayo with the sriracha and sesame oil. Stir to combine. If the sauce is too thick, add a splash of kimchi liquid to reach your desired consistency.
  • Serve immediately, garnished with sliced green onions if desired. Leftovers keep for 2-3 days in the refrigerator or in the freezer for up to 1 month. They reheat well on the stovetop or in the microwave.

Video

Notes

*We think all-purpose flour or a gluten-free flour blend would work in place of brown rice flour but haven’t tested it. Let us know in the comments if you do!
*Nutrition information is a rough estimate calculated with 2 tsp avocado oil and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 fritter without sauce Calories: 86 Carbohydrates: 13 g Protein: 1.6 g Fat: 2.5 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 345 mg Potassium: 59 mg Fiber: 1 g Sugar: 0.6 g Vitamin A: 101 IU Vitamin C: 9.2 mg Calcium: 3 mg Iron: 0.3 mg