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Kimchi and Gruyere Rice Fritters

Crispy, cheesy fritters with a punch of tangy kimchi in every bite.
Golden edges, melty Gruyere, and a tender rice center.
Serve warm and watch them disappear—simple comfort, elevated.

snack ⏱ 90 min 520 kcal / portion 55.0 g carbs / portion (estimated) eggglutenmilksesame 🔗 Original source

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Kimchi and Gruyere Rice Fritters
v5 · rb0e705f985 20260727Z1751 Kimchi Gruyere Fritters 🎉 salt to taste 3 pieces garlic 200 ml milk 250 g rice 2 pieces egg 500 g kimchi 37 ml sesame seed 800 ml sunflower oil 2 pieces lemon 🍳 ⏱ 6 min fry onion in olive oil until soft and golden 🍳 ⏱ 1 min fry garlic for 30 seconds to until fragrant 🍳 ⏱ 5 min simmer milk until thickened and reduced slightly ⏳ ⏱ 5 min cool the rice mixture 🌀 stir in rice, egg yolks, and salt to the pan mixture ⏳ ⏱ 30 min refrigerate the batter until completely cool 🔪 sieve kimchi, collect liquid, and roughly chop the solids 🌀 stir chopped kimchi, green beans, coriander, gruyere, sesame seeds, and flour into the cooled rice mixture 🌀 whip egg whites to stiff peaks 🌀 gently fold egg whites through the rice mixture until combined 🍳 heat sunflower oil to about 180°C and test it sizzles with batter 🍳 ⏱ 4-5 min fry fritters in batches until golden-brown all over 🌀 mix lemon juice into the reserved kimchi liquid 🍽 serve the fritters hot with kimchi sauce, 1½ tsp toasted sesame seeds, and lemon wedges 3 tbsp olive oil 75 g onion 80 g green bean 1½ tbsp coriander 80 g cheese 90 g flour olive oil, onion milk rice 1 piece egg salt green bean, coriander, cheese, flour 30 ml sesame seed 1 piece sunflower oil 7 ml sesame seed
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Preparation steps

  1. fry onion in olive oil for 6 minutes until soft and golden
  2. fry garlic for 30 seconds to 1 minute until fragrant
  3. simmer milk for 5 minutes until thickened and reduced slightly
  4. cool the rice mixture for 5 minutes
  5. stir in rice, egg yolks, and salt to the pan mixture
  6. refrigerate the batter for 30 minutes until completely cool
  7. sieve kimchi, collect liquid, and roughly chop the solids
  8. stir chopped kimchi, green beans, coriander, gruyere, sesame seeds, and flour into the cooled rice mixture
  9. whip egg whites to stiff peaks
  10. gently fold egg whites through the rice mixture until combined
  11. heat sunflower oil to about 180°C and test it sizzles with batter
  12. fry fritters in batches for 4 to 5 minutes until golden-brown all over
  13. mix lemon juice into the reserved kimchi liquid
  14. serve the fritters hot with kimchi sauce, 1½ tsp toasted sesame seeds, and lemon wedges

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