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Epicurious

Spicy Kimchi–Sweet Potato Fritters

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Image may contain Food Food Presentation Plate and Fries
Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman

The key to getting crispy burnished edges on these fritters is to wring out as much liquid as possible from the sweet potatoes before frying. The spice from the chopped kimchi in the fritter batter and the gochujang yogurt dipping sauce offset the natural sweetness of the sweet potatoes. A great appetizer or an indulgent snack, these are best eaten right away. If you’re feeling extra-ambitious, make your own homemade kimchi too. —Diana Yen

What you’ll need

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