Photo by Alex Lau
When matzo meets kimchi pancakes: a love story.
Recipe information
Yield
Serves 2
Ingredients
1 sheet matzo, crushed into very fine pieces
3 tablespoons kimchi juice
3 scallions, thinly sliced
1 cup chopped drained kimchi
3 tablespoons finely chopped onion
3 tablespoons potato starch
1 teaspoon kosher salt
1 teaspoon sugar
2 tablespoons vegetable oil, divided
Preparation
Step 1
Mix matzo and kimchi juice in a small bowl and let sit 8 minutes. Pour off excess liquid and mix in scallions, kimchi, onion, potato starch, salt, and sugar.
Step 2
Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add half of batter to skillet and flatten into a thin pancake; cook until golden brown and crisp on both sides, about 4 minutes total. Transfer to a plate. Repeat with another 1 Tbsp. oil and remaining batter.
Nutrition Per Serving
Calories (kcal) 280 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 38 Dietary Fiber (g) 4 Total Sugars (g) 6 Protein (g) 4 Sodium (mg) 2370
Recipe notes
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