Description
Delicious and spicy fusion pancakes made with cauliflower and kimchi.
Ingredients
Scale
- 2 cups cauliflower florets, steamed and chopped
- 1 cup kimchi, chopped
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup green onions, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons vegetable oil (for frying)
Instructions
- In a large mixing bowl, combine the steamed and chopped cauliflower, chopped kimchi, all-purpose flour, eggs, green onions, garlic powder, salt, black pepper, and red pepper flakes. Mix until well combined.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Scoop about 1/4 cup of the cauliflower mixture and flatten it slightly in the skillet to form a pancake. Repeat with additional scoops, making sure not to overcrowd the pan.
- Cook each pancake for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes on the other side. Add more oil as needed for subsequent batches.
- Once cooked, transfer the pancakes to a paper towel-lined plate to absorb excess oil.
- Serve warm, garnished with extra green onions or a drizzle of sriracha, if desired.
Notes
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free flour blend.
- Add shredded carrots or zucchini to the mixture for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg