how to make ultimate Sweet potato and kimchi fritters with fried eggs

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato and kimchi fritters with fried eggs. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato and kimchi fritters with fried eggs is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato and kimchi fritters with fried eggs is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 450g sweet potato, peeled, coarsely grated
  • 90g (1/2 cup) rice flour
  • 50g (1/3 cup) plain flour
  • 1/2 teaspoon baking powder
  • 60ml (1/4 cup) chilled water
  • 2 teaspoons soy sauce, plus extra, to serve
  • 6 eggs
  • 120g (1/2 cup) kimchi, chopped, plus extra, to serve
  • 2 green shallots, thinly sliced, plus extra, to serve
  • 60ml (1/4 cup) coconut oil
  • Baby spinach leaves, to serve
  • Sesame seeds, toasted, to serve

Method

  • Step 1
    Combine the sweet potato, rice flour, plain flour and baking powder in a large bowl. Season. Make a well in the centre. Whisk together the water, soy sauce and 2 eggs in a jug. Add the egg mixture, kimchi and shallot to the well and stir to combine.
  • Step 2
    Heat 1 tbs oil in a large non-stick frying pan over medium heat. Spoon four 1⁄4-cupfuls batter into pan, flattening with a palette knife. Cook the fritters, turning, for 5 minutes or until golden. Transfer to a plate lined with paper towel to drain. Repeat in 2 batches with the remaining oil and batter to make 12 fritters in total.
  • Step 3
    Spray the pan with oil. Crack the remaining eggs into the pan and cook for 3-4 minutes for soft yolks or until cooked to your liking.
  • Step 4
    Divide the fritters and spinach leaves among plates. Top each with an egg. Serve with the extra kimchi, soy sauce and shallot. Sprinkle with toasted sesame seeds.

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