Sweet Potato and Kim Chi Pancakes

Ingredients

• 0.5 cup corn oil 
• 1 large eggs lightly beaten
• 0.8 cup flour all-purpose
• 1.5 teaspoons garlic finely chopped
• 7 ounces kimchi packed very thinly sliced
• 1 teaspoon kosher salt 
• 1 cup spring onion thinly sliced (from 2 bunches)
• 1 tablespoons serrano chiles fresh chopped (including seeds; amount depends on heat of kimchi)
• 1 pound sweet potatoes and into 

Equipment

• frying pan
• paper towels
• oven
• spatula

Directions

1. Peel sweet potatoes and julienne using slicer (about 6 cups).
2. Stir potato together with remaining ingredients except oil.
3. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
4. 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.
5. Transfer to paper towels to drain.
6. Add oil to skillet between batches as needed.
7. Serve warm, with dipping sauce.
8. Pancakes can be fried 2 weeks ahead, then cooled and frozen. Reheat unthawed pancakes in a 375°F oven.