Air Fryer Recipe: Crispy Kimchi Pancakes
Crispy Kimchi Pancakes, perfectly crafted in the air fryer! Imagine savoury, spicy kimchi bits suspended in a light, airy batter, kissed by the hot circulating air to create an unbelievably crispy exterior while maintaining a tender, flavourful interior. These small pancakes are ideal for an appetiser, a quick lunch, or a unique side dish, offering a delightful crunch and a fiery kick in every bite. Forget the greasy pan-frying; the air fryer elevates these savoury delights to new heights of crisp perfection without the excess oil.
Ingredients:
- 1 cup all-purpose flour
- 21 cup cold water
- 41 cup kimchi liquid (from the jar)
- 1 cup finely chopped kimchi, squeezed of excess liquid
- 41 cup chopped green onions
- 1 tablespoon sesame oil
- 21 teaspoon salt
- Oil spray for air fryer
Method:
- Combine flour, cold water, kimchi liquid, and salt in a medium bowl. Whisk until just combined—a few lumps are okay.
- Fold in the chopped kimchi and green onions.
- Preheat your air fryer to 375∘F (190∘C).
- Lightly spray the air fryer basket with oil.
- Spoon tablespoons of the batter into the air fryer basket, flattening them slightly to form small, round pancakes (about 2-3 inches in diameter). Ensure they are in a single layer and not overlapping.
- Air Fry for 8-12 minutes, flipping halfway through, until golden brown and crispy. Cooking time may vary depending on your air fryer model and pancake thickness.
- Serve immediately with a dipping sauce of soy sauce, rice vinegar, and a dash of sesame oil, if desired.
Tips:
- Squeeze the kimchi well to remove excess liquid; this prevents the pancakes from becoming soggy.
- Don't overcrowd the air fryer basket. Cook in batches to ensure even crisping.
- For an extra layer of flavour, add a pinch of garlic powder or gochugaru (Korean chilli flakes) to the batter.
- Adjust cooking time based on how crispy you like your pancakes. Keep an eye on them, as air fryers can vary!