Dessert: Sweet Potato and Kim Chi Pancakes

Recipe by Andrea Reusing In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. Frying tempers its garlicky heat with mellow sweet potatoes——a culinary icon in many parts of Asia, as well as in the

This recipe includes fertility superfoods such as:

Kimchi

Health and fertility benefits of Sweet Potato and Kim Chi Pancakes

Besides beneficial bacteria, kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, C, B1 and B2. Kimchi and is full of probiotics which balance our pH level and ward off yeast infections and UTIs.

Ingredients

1 pound sweet potatoes
1 cup packed kimchi (7 ounces), very thinly sliced
1 1/2 teaspoons finely chopped garlic
1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
1 cup thinly sliced scallions (from about 2 bunches)
1 large egg, lightly beaten
1 teaspoon kosher salt
3/4 cup all-purpose flour
About 1/2 cup corn oil or lard
Accompaniment: soy-vinegar dipping sauce
Equipment: an adjustable-blade slicer

Instructions

Peel sweet potatoes and julienne using slicer (about 6 cups).
Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.

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