Kim Chi Chic Puff Puff Pass is a playful, crispy fried fritter that combines tangy, spicy kimchi with a light, airy batter. These golden puffs are a fantastic way to use up older, more fermented kimchi, and they come together quickly for a satisfying snack or appetizer. The carbonation in the batter and the hot oil create a wonderfully crunchy exterior with a soft, savory center.
Ingredients
- 1 cup (240 ml) well-fermented kimchi, drained and finely chopped (reserve 2 tablespoons of the liquid)
- 1 cup (125 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sugar
- 1/2 cup (120 ml) ice-cold water (or club soda for extra crispness)
- 1 large egg, lightly beaten
- 2 tablespoons reserved kimchi liquid
- 1/4 cup (25 g) thinly sliced scallions (green parts only)
- Vegetable or canola oil, for frying (about 2 cups / 480 ml)
- Kosher salt, to taste
Instructions
- In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, and sugar.
- Add the ice-cold water, beaten egg, and reserved kimchi liquid to the dry ingredients. Stir until just combined – the batter should be lumpy, not smooth. Do not overmix.
- Fold in the chopped kimchi and scallions until evenly distributed. The batter will be thick but spoonable. If it seems too dry, add a teaspoon of water at a time.
- In a heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don’t have a thermometer, a small drop of batter should sizzle and float to the surface immediately.
- Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Do not overcrowd the pot – fry in batches of 4-5 puffs at a time.
- Fry for 2-3 minutes per side, turning occasionally, until deep golden brown and cooked through. The puffs should float and puff up slightly.
- Using a slotted spoon, transfer the fritters to a paper towel-lined plate. Immediately sprinkle with kosher salt while still hot.
- Repeat with the remaining batter, allowing the oil to return to 350°F (175°C) between batches.
Tips
- Use older kimchi: The more fermented the kimchi, the more tangy and flavorful your fritters will be. If your kimchi is very fresh, add an extra teaspoon of kimchi liquid or a splash of rice vinegar to boost acidity.
- Keep the batter cold: Ice-cold liquid helps create a crisper texture. You can even chill the flour mixture in the freezer for 10 minutes before mixing.
- Don’t overmix: A few lumps in the batter are fine – overmixing develops gluten and makes the puffs tough and dense instead of light and airy.
- Test the oil temperature: If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the fritters will absorb oil and become greasy. Use a thermometer for best results.
Serving Suggestions
Serve these kimchi puffs hot, as they are best enjoyed within minutes of frying. They pair wonderfully with a simple dipping sauce made from soy sauce, rice vinegar, and a drizzle of sesame oil. They also make a great topping for a bowl of rice or noodles, or served alongside a Korean-style grilled meat dish. For a fun party appetizer, arrange them on a platter with a bowl of gochujang mayo (mix 2 tablespoons mayonnaise with 1 teaspoon gochujang).
Variations
- Add protein: Fold in 1/2 cup (75 g) of finely diced cooked shrimp, crumbled cooked bacon, or chopped ham for a heartier version.
- Make it gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free. The texture will be slightly more delicate.
- Spice it up: Add 1 teaspoon of gochugaru (Korean red pepper flakes) or a finely chopped fresh red chili to the batter for extra heat.
- Cheesy center: Place a small cube of mozzarella or cheddar cheese in the center of each spoonful of batter before frying for a melty, gooey surprise.
Storage and Reheating
These fritters are best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until heated through and crisp again. Avoid microwaving, as it will make them soggy. For longer storage, freeze the cooked and cooled fritters in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat from frozen in the oven at 375°F (190°C) for 10-12 minutes.
Frequently Asked Questions
Can I use a different type of flour? Yes, you can use whole wheat flour or a gluten-free blend, but the texture will be denser. For a lighter result, stick with all-purpose or a 1:1 gluten-free blend.
Why did my fritters turn out greasy? This usually happens when the oil isn’t hot enough. Make sure the oil reaches 350°F (175°C) before frying and that you don’t overcrowd the pot, which lowers the temperature. Also, drain on paper towels immediately after frying.
Can I bake these instead of frying? Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through. They won’t be as crispy as fried, but they are a lighter alternative. Spray with oil before baking for better browning.
What if I don’t have kimchi liquid? You can substitute with a mixture of 1 tablespoon rice vinegar and 1 tablespoon water, or simply use an extra 2 tablespoons of cold water. The flavor will be slightly less tangy.
How do I know when the fritters are cooked through? The outside should be deep golden brown and the center should be firm to the touch. If you’re unsure, you can break one open – the batter should be fully set and not gooey. The internal temperature should be at least 165°F (74°C) for food safety.
Can I make the batter ahead of time? It’s best to make the batter fresh, as the baking powder will lose its leavening power and the batter will become watery. You can prepare the kimchi and scallions in advance, but mix the batter just before frying.
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