Kimchi Fritters with Sprunion Mayo Recipe - Great British Chefs

Ingredients

• 3 garlic cloves, peeled
• 75g of fresh ginger, peeled
• 25g of soft dark brown sugar
• 30g of gochugaru, (Korean red pepper flakes)
• 25g of white wine vinegar
• 10g of table salt
• 600g of mixed vegetables, such as swede, celeriac, fennel and/or white cabbage, julienned or spiralised
• 1 bunch of spring onions, green tops only
• 150ml of vegetable oil
• 50ml of aquafaba, (the liquid from a can of chickpeas)
• 1 garlic clove, peeled and crushed
• 1 tbsp of English mustard
• 1 tbsp of white wine vinegar
• salt, to taste
• 250g of gluten-free self-raising flour
• 1/2 tsp gochugaru, (Korean red pepper flakes)
• 1 tsp gluten-free baking powder
• 100g of rice flour
• 250g of milk, (plant-based if prefered)
• 1/2 bunch of fresh coriander, roughly chopped
• 1/2 tsp table salt
• vegetable oil, for deep-frying