---
title: Kimchi and gruyere rice fritters
servings: 4
course: side
source:
  name: Ottolenghi Flavor
  author: Yotam Ottolenghi
  url: https://www.umami.recipes/recipe/PSPtzWNdSXMLnaBDufTw
image: https://www.umami.recipes/api/image/recipes/PSPtzWNdSXMLnaBDufTw/images/kTwS7k67AA8Ft0fvknURhk?w=2048&q=75
tags: [side, kimchi, fritters]
---

Add the @olive oil{3%tbsp}, @onion{1/2}(75g, peeled and finely chopped) and three-quarters of a teaspoon of @salt{} to a medium #saucepan{} on a medium-high heat and fry for ~{6%minutes}, stirring occasionally, until soft and golden. Add the @garlic{3%cloves}(peeled and crushed) and continue to fry for 30 seconds to a minute, until fragrant.

Add the @whole milk{200%ml}, lower the heat to medium and simmer gently for ~{5%minutes}, until thickened and reduced slightly. Remove from the heat and leave to cool for ~{5%minutes}, then stir in the @cooked brown basmati and wild rice mix{1%packet}(250g; or any other combination of cooked rice), @egg yolks{2}(yolks and whites separated) and an eighth of a teaspoon of salt. Refrigerate for ~{30%minutes}, or until completely cool.

Meanwhile, set 160g of the @kimchi{500%g}(good-quality classic; I like The Cultured Collective brand) aside, to serve. Squeeze the remaining kimchi through a sieve, collecting three tablespoons of the liquid in a small serving bowl (set this aside for later), and transferring the drained kimchi solids to a chopping board (you should have 320g). Roughly chop the kimchi, then add to the pan with the cooled rice mixture, along with the @green beans{80%g}(trimmed and finely chopped), @coriander{1 1/2%tbsp}(finely chopped), @gruyere{80%g}(cut into 1 1/2cm cubes), @sesame seeds{2%tbsp}(mixed black and white, toasted, plus 1 1/2 tsp, toasted, to serve) and @plain flour{90%g}. Stir until fully combined.

Whip the @egg whites{2} (reserved from above), by hand or with an electric whisk, until you get stiff peaks, then gently fold through the rice mixture until combined.

Heat the @sunflower oil{800%ml}(for frying) in a large #saucepan{} on a medium-high heat until it reaches about 180C/350F. Test the oil is hot enough by dropping in a tiny bit of batter; it should sizzle but not colour straight away. Fry the fritters in four batches (three at a time), to avoid lowering the temperature of the oil too much. Using a large serving spoon, carefully drop 95g of batter per fritter into the oil, and fry for ~{4-5%minutes}, turning a few times, until golden-brown all over; turn the heat down if they're browning too quickly. Transfer the fritters to a tray lined with kitchen paper, and continue in this way with the remaining batter.

Add the @lemons{2}(juiced to get 2 tbsp, the rest cut into wedges, to serve) juice to the bowl with the reserved kimchi liquid. Transfer the fritters to a large platter, sprinkling over the remaining sesame seeds and a light sprinkling of salt. Serve hot with the kimchi sauce, lemon wedges and the reserved kimchi alongside.