1 YUMCHI Traditional Napa Kimchi 300g
1 Cup Cornflour
1 Cup Water
Oil for frying
Chives to garnish
Japanese or Chinese Black Vinegar
1. Chop the onion and carrots into thin julienne slices, like matchsticks.
2. Add to mixing bowl with YUMCHI Kimchi and enough cornflour and water so the ingredients stick together to hold a fritter shape.
3. Heat up the oil frying pan over a high heat and fry the fritters in batches, making sure there is enough space between each fritter. Cook on each side for 5-10 minutes until cooked through, depending on size of fritter.
4. Serve piping hot with chives and black vinegar.