Sweet Potato and Kim Chi Pancakes
Sweet Potato and Kim Chi Pancakes is From preparation to the plate, this recipe takes about 40 minutes. If you have scallions, kosher salt, flour, and a few other ingredients on hand, you can make it.
Peel sweet potatoes and julienne using slicer (about 6 cups).
Stir potato together with remaining ingredients except oil.
Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more.
Transfer to paper towels to drain.
Add oil to skillet between batches as needed.
Serve warm, with dipping sauce.
Pancakes can be fried 2 weeks ahead, then cooled and frozen. Reheat unthawed pancakes in a 375°F oven.