Kimchi and Gruyère rice fritters from Ottolenghi Flavour / Flavor (page 166) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • ash_2fquo3 on January 17, 2026

    A bit bland, but tasty.

  • Dinovino on October 20, 2025

    Pickled red cabbage works as a substitute for the Kimchi.

  • stepharama1 on February 16, 2023

    This a delicious way to use up leftover rice. I used brown short grain rice and substituted green onion for the green beans. I also shallow fried/pan fried rather than deep frying (hate the mess of deep frying) so I made the fritters smaller to compensate. Everyone loved these!

  • bernalgirl on January 27, 2021

    These are light little pillows of flavor! The vegetables and rice add structure as they fry, and almost melt into the molten cheese in the finished dish, the sesame seeds add pops of texture. My kids asked for more. The only trick is the oil temp, I used a cast iron pan and needed to stay just shy of medium-high to maintain 355 degrees F. I made a gochujang-kimchi liquid-mayo dipping sauce which was great with the lemon juice and flaked salt. The leftovers reheated surprisingly well, no longer crispy but still delicious.

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