You can find this easy recipe for air fryer kimchi fritters on page 153 of my fourth book, The Ultimate Air Fryer Cookbook: 15 Minute Feasts. This book is all about simple and delicious air fryer meals that are ready in a flash.
There is something wonderfully satisfying about a brunch that is quick to make yet feels a little bit special, and these Kimchi Fritters tick every box. They are the kind of dish I turn to when I want something savoury, a little fiery and full of texture. I love serving them with a runny fried egg on top, letting the yolk mingle with the crispy edges of the fritters and a generous drizzle of my favourite spicy sauce. It is the perfect balance of comfort and zing.
Kimchi is the star ingredient here. Aa naturally fermented food that’s not only packed with flavour but great for gut health too. Supermarkets now stock some excellent jars, so it’s easier than ever to bring its tangy, spicy goodness into everyday cooking. These fritters are also a brilliant way to use up any slightly tired veg in the fridge. Grated courgettes and carrots add colour, sweetness and moisture, turning the mixture into a hearty batter that cooks beautifully in minutes.
Another bonus? They happen to be naturally gluten free, making them a crowd-pleasing option for anyone with dietary requirements. Quick, wholesome and irresistibly tasty, this is a brunch recipe you’ll find yourself coming back to again and again.
PREP 8 minutes
COOK 12 minutes
SERVES 4 – 6 people
KIT you will need an air fryer and a mixing bowl
Ingredients for Air Fryer Kimchi Fritters
150g kimchi
1 courgette (approx. 125g), grated
1 carrot (approx. 125g), grated
1 egg, beaten
85g gluten-free self-raising flour
a small handful of fresh coriander, chopped
½ tsp salt
½ tsp black pepper
olive oil spray
TO SERVE:
salad
fried egg
spicy sauce like chorizo (optional)
Method
Preheat your air-fryer to 180°C for 4 minutes. Getting the basket hot before you start helps the fritters begin crisping immediately, giving you that gorgeous golden edge without needing much oil.
Meanwhile, add the chopped kimchi to a large mixing bowl. If your kimchi is particularly juicy, don’t worry – that brine adds flavour and helps bring the mixture together. Add the grated vegetables and crack in the egg. Use a fork or spatula to mix everything well so the vegetables are evenly coated. Sprinkle over the flour and chopped coriander, then fold gently until the batter comes together. You’re aiming for a mixture that holds its shape on the spoon but still feels moist. Season generously with salt and pepper; remember the fritters are fairly thick, so don’t be shy with the seasoning.
Once the air fryer is preheated, lightly spray the crisper plate with oil to prevent sticking. Using a large spoon or small ladle, scoop up some of the mixture and place it straight onto the plate. Flatten it slightly with the back of the spoon to form a rough fritter about 5cm wide. Don’t worry about uneven edges as the craggier they are, the crispier they’ll become. Repeat with the remaining mixture, taking care not to overcrowd the basket. Depending on the size of your air fryer, you may need to cook them in batches.
Give the tops a final spray of oil, then air fry at 180°C for 10–12 minutes. Turn each fritter halfway through cooking to ensure even browning and crispness. They should come out deeply golden, with a crunchy exterior and a soft, flavourful centre.
Serve the fritters hot with a fresh side salad. Top each portion with a fried egg and a drizzle of your favourite spicy sauce for an irresistible brunch.
Tips for Perfect Air Fryer Kimchi Fritters
Choose a kimchi that you really enjoy the flavour of. Some are very garlicky, others tangier or spicier. Pick one that suits your taste. If your kimchi is particularly wet, you can drain it slightly.
When it comes to vegetables, feel free to experiment. Courgettes and carrots work beautifully, but grated sweet potato, spring onions or even leftover roasted vegetables can be folded in. The key is to make sure all the veg is finely grated or chopped so it binds well in the mixture and cooks evenly.
Seasoning is so crucial. Kimchi already brings lots of flavour, but salt, black pepper and fresh herbs like coriander will lift the fritters even more. Don’t skimp, the seasoning gets diluted when frying.
For cooking, spraying the air fryer with a little oil ensures a crispy finish without making the fritters greasy. Give them space on the crisper plate; overcrowding traps steam and prevents that golden, crunchy edge. Turning halfway through cooking helps them brown evenly on both sides.
Serve them with a fried egg, as a snack with a spicy dipping sauce, or as part of a larger brunch spread. They can be made ahead of time and reheated in the air fryer, which keeps them crisp.
Try and find gluten-free flour in the supermarket. Most aisles have a ‘free from’ section these days. Gluten free flour is usually made up of rice flour, potato flour and tapioca, so it’s a great hack if you can’t find rice flour locally and this is what gives a wonderful crunch to fried foods.
Finally, don’t worry about perfect shapes. The fritters look so rustic and appealing with rough edges, which gives extra crunch. With these simple tips, you’ll have a delicious, satisfying, and healthy dish that’s quick to make and impossible to resist.
Related Recipes
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