Vegetable Fritters With Salad And Kimchi Recipe

Vegetable Fritters

1. Grate 2 large carrots, 1 zucchini, and 1 potato. Squeeze out excess moisture using a clean cloth. 2. In a bowl, combine the grated vegetables with 1 finely chopped onion, 2 beaten eggs, 1/2 cup all-purpose flour, 1/4 cup chopped parsley, salt, and pepper to taste. 3. Heat olive oil in a pan over medium heat. Drop spoonfuls of the mixture into the pan, flattening them slightly with a spatula. Fry until golden brown, about 3-4 minutes on each side. 4. Remove the fritters and drain on paper towels.

Salad

1. In a large bowl, mix together 2 cups of mixed salad greens, 1 sliced cucumber, 1 chopped red bell pepper, and a handful of cherry tomatoes. 2. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste, and toss to combine.

Kimchi (Store-bought or Homemade)

1. If using store-bought kimchi, simply serve a portion on the side. 2. For homemade kimchi, ferment napa cabbage, radish, and carrot with a mixture of garlic, ginger, chili powder, and fish sauce for at least a week before serving.