- ¾ pound parsnips, peeled
- 1 cup napa cabbage kimchi, coarsely chopped
- 1 jalapeño, thinly sliced
- ½ cup brown or white rice flour (not superfine or glutinous/sticky)
- ¼ cup all-purpose flour
- ¾ cup water
- Salt, to taste
- Neutral vegetable oil, to cook
Shred parsnips, either using a food processor with shredding blade attached or the coarse side of a box grater. You should have about 2-2½ cups of grated parsnips. Place in a large bowl.
Add chopped kimchi and jalapeño to parsnips. Dump in both flours and a generous pinch of salt.
Pour in the water and use your hands to smoosh and mix it all together. The batter should just about cling to the vegetables, neither pasty nor runny.
Heat a large nonstick pan over medium-low heat and add about 2 tablespoons of oil to the pan. When oil shimmers, scoop ¼-cup portions of the vegetable mixture into pan. Use a broad spatula to press them down flat, approximately ¼ inch thick for the crispiest fritters. Cook till dark golden brown on one side, then flip and continue to cook, adding more oil as needed to the pan. Work in batches till vegetable mixture is finished.
Serve fritters with additional kimchi and chopped scallions, if desired.