Kimchi Fritters with Pickled Pears and Cilantro Crema

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this is a great recipe from the fine chefs at Publix Aprons School. Spectacular and Easy to boot!

Kimchi Fritters with Pickled Pears and Cilantro Crema

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 Servings

Kimchi Fritters with Pickled Pears and Cilantro Crema

Don't let the unusual ingredients scare you away. This appetizer is amazing and makes a beautiful presentation.


  • 4 ounces ground pork
  • 2 tsp garlic chopped, divided
  • 1/2 tsp sesame oil
  • 1 tsp soy sauce
  • 1 1/2 cups dried split yellow peas, soaked in water for at least three hours or overnight
  • 1/2 cups (packed) cabbage kimchi, drained
  • 1/2 cup scallions, chopped
  • 1 red or green Thai chile, thinly sliced
  • kosher salt
  • 4 Tbsp. vegetable oil, divided


  1. MIx pork, 1 tsp garlic, sesame oil and soy sauce in a small bowl.
  2. Chill 30 minutes or up to one day
  3. Drain peas, reserving 1 cup soaking liquid. Puree beans and 1/2 cup soaking liquid in a blender, adding more water if necessary, until mixture is a thick, slightly chunky paste.
  4. Transfer to a large bowl.
  5. Add scallions, remaining garlic, kimchi and chile to bean puree. Mix well.
  6. Season with salt. Stir in pork mixture.
  7. Heat 2 Tblsp. vegetable oil in a large, nonstick or cast iron skillet over medium high heat.
  8. Working in batches, spoon 1/4 cup of batter into skillet spreading each out to 4 1/2-4 inch rounds. Cook, adjusting heat if browning too quickly and adding more oil between batches, until fritters are golden brown and cooked through, 2-3 minutes per side.
  9. Remove to a paper towel-lined plate to drain and season with salt. Serve with Pickled Pears and Cilanto Crema

Pickled Pears

Pickled Pears


  • 1 cup rice vinegar
  • 1 tblsp sugar
  • 1 tblsp kosher salt
  • 1 (2 inch) piece ginger, peeled, thinly sliced
  • 1 serrano chile with seeds, thinly sliced
  • 1 tsp whole black peppercorns
  • 1/4 tsp crushed red pepper flakes
  • 2Asian or large unripe Anjou pears, peeled, cored, cur into 1/2 inch cubes


  1. Combine all ingredients, except pears in a small saucepan.
  2. Add 1/2 cup water and bring to boil
  3. Reduce heat to medium-low and simmer for 5 minutes.
  4. Remove from heat and let sit until warm,
  5. Place pears in a 12 ounce jar with a tigh sealing lid.
  6. Add warm pickling liquid.
  7. Let cool at room temperature for 30 minutes.
  8. Cover and chill.
  9. Store up to one week

Cilantro Crema

Cilantro Crema


  • 1/4 cup fresh cilantro, chopped
  • 2 tblsp scallions, thinly sliced
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp fresh lime juice
  • 1 garlic clove, minced
  • salt and pepper to taste


  1. Combine first seven ingredients in a bowl.
  2. Season with salt and pepper.
  3. Cover and Chill.

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Written by: Laura Raymond

Editor, Destination Cuisine

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.



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