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Spicy Carrot & Kimchi Fritters

Hannah Mellsop

- Gluten Free - Dairy Free - Vegan - 
A quick note on fermented foods. 
'Fermented food' seems to be a buzz word that is blowing up in the health community at the moment. Now you've heard it, lets understand it. What is fermentation? What does it have to do with cabbage in a jar? What on earth is Kimchi, and why is it so good for my gut?
Keep reading. 
Fermented food basically means a product containing live and good bacteria. The fermentation process preserves nutrients in the food as well as breaking them down into a more digestible form. This breaking down of nutrients combined with the production of probiotics from the fermentation process promotes gut health, optimal digestion and therefore overall health and wellbeing. 
Fermented foods come in may different forms. A few of my favourite products I personally consume to optimise gut health and bacteria are;

Kimchi - This 'Korean Kraut' is made up of Chinese cabbage, pak choy, spring onions, herbs and spices. It contains millions of good bacteria that will leave your tummy and taste buds thanking you.
Kimchi is paired perfectly in asian inspired buddha bowls or added to stir fry's for an extra dose of health and flavour. 
I have chosen to make my go-to kimchi recipe for this blog post - These Spicy Carrot & Kimchi Fritters are hands down my favourite way to get a good dose of probiotic and good gut bacteria into my diet. Full of flavour, crispy on the outside and fluffy and warm on the inside. They take less than ten minutes to prepare and are full of probiotics, protein, and make for the perfect well rounded and nutritious meal. Give them a go - You won't regret this one, I promise! 
 
INGREDIENTS 
1 cup grated carrot 
1/2 cup kimchi (I used the Living Goodness, Sum Yum Kimchi)
3/4 cup chickpea flour 
1 tsp smoked paprika 
1/2 tsp turmeric 
1 tsp crushed garlic 
1/2 red onion 
Salt & Pepper to taste 
Sesame oil 

 

 

METHOD
Grate carrot and chop onion. 
Add all ingredients in a mixing bowl and stir with a fork until you reach a 'batter-like' consistency.
Add a splash of sesame oil to your frying pan and heat on medium temperature. Once hot, pour your kimchi batter into your pan making your desired fritter size. Cook on each side for about 3 minutes - or until cooked through and crispy on the outside. 
I served mine with avocado slices, spinach, sesame seeds, sriracha and a dollop of Lisa's carrot hummus.
 

 

Don't forget to tag me in your re-creations on instagram @realradfood or on my facebook page, Real Rad Food.  
See you next Wednesday for another blog post! Please leave a comment below with any suggestions on what you would like to read in the coming weeks. Would love to hear from you. 
 
Hannah xx 

 

 

 


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