Korean Vegetable Fritters

Prep Time: 15 mins

Cooking Time: 15 mins

Total Time: 30 mins

1 cup kimchi (drained and finely chopped)
½ cup sweet corn kernels
1 cup cooked & cooled brown/white rice
¼ cup rice flour
1 ½ tsp soy sauce
2-3 tsp oil (for cooking; you may use any of your favorite like avocado or bran)
1 green onion (chopped)

¼ cup sour cream (or mayonnaise; you may use vegan version if allergic to dairy products)
1 tsp sriracha
½ tsp olive oil

Cook rice as per the package instructions. Try soaking them overnight to speed up the cooking process. However, use leftover rice if you have any. Tip: If making fresh rice, let it cool for an hour or two to achieve some stiffness needed for binding well.
In a large mixing bowl, add the chopped kimchi, sweet corn, and soy sauce. Toss to combine well. Now, add the cooked rice, rice flour, and green onions. Toss again. The mixture should be thick and not runny at all.
Brush a flat-bottom skillet with a thin layer of oil over medium-high heat. When the oil is hot (test by dropping a pint of batter, it should sizzle), drop in ¼ cup sized batter and press with the back of your measuring cup (or flat wooden spatula) to flatten. Cook for 3-4 minutes per side, until deeply golden brown. Flip and cook for 2-3 minutes on the other side. Remove from the skillet and repeat with the rest of the batter, adding more oil if needed.
For the dip, combine the sour cream or mayo with the sriracha and olive oil. Stir to combine. If the sauce is too thick, add a splash of kimchi liquid to reach the preferred consistency.
Serve hot!