Garlic-Ginger Fried Rice Cakes

Sep 27, 2024Cakes Recipes

  • Prep time
    15 minutes
  • Cook time
    5 minutes
  • Serves
    6
Author Notes

As I was thinking about what to make for Game Day, I was craving wings. Not just the typical Buffalo wings, but the crispy, tangy wings from my favorite bar in the Lower East Side of Manhattan. But, alas, half my friend are vegetarians, so if I made them I’d pretty much end up eating them all.

Typically, I would substitute with cauliflower, but I wanted to try something different. Enter rice cakes. Ever since I had the Dukboki fundido at Haenyeo in Brooklyn I’ve kept rice cakes in my fridge for Meatless Monday.

They’re amazing in pretty much everything and especially fried. Dairy-free, gluten-free, and vegan, these rice cakes will disappear in a flash.
—Kelli Solomon

Ingredients
  • For the Fried Rice Cakes

  • 1/3 cup

    potato starch or cornstarch

  • 1/3 cup

    rice flour

  • 1/2 teaspoon

    baking powder

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    black pepper

  • 1 pound

    cylinder-shaped rice cakes

  • 1

    egg


  • canola or vegetable oil for frying
  • For the Ginger-Garlic Sauce

  • 2 tablespoons

    sesame oil

  • 1

    inch piece of ginger, minced

  • 6

    cloves garlic, minced

  • 2 tablespoons

    gochujang (optional)

  • 1 tablespoon

    rice vinegar

  • 1 tablespoon

    soy sauce

  • 1/4 cup

    honey

  • 1/4 cup

    brown sugar

  • 2 teaspoons

    red chile flakes

  • 1

    scallion, sliced (optional)

  • 1 tablespoon

    sesame seeds (optional)
Directions
  1. Using a deep pot or deep fryer, heat canola oil to 350°F. Prep baking sheet with a wire rack.
  2. In a small saucepan over medium-low heat, add sesame oil, red chile, ginger, and garlic and cook until fragrant, 2 minutes. Stir in water, gochujang, rice vinegar, soy sauce, honey, and brown sugar, and cook until slightly thickened, about 5 minutes. Set aside.
  3. In a large bowl, combine corn starch or potato starch, rice flour, salt, pepper, baking powder, and garlic powder. In a small bowl, whisk the egg with a few tablespoons of water.
  4. Add rice cakes to the bowl with the egg mixture, then toss rice cakes into the large bowl with the dry ingredients.
  5. Add the rice cakes to the oil and fry until golden, about 3-5 minutes. Remove rice cakes from oil and set them on the wire rack to drain.
  6. Pour sauce over rice cakes and toss until evenly coated. Garnish with sesame seeds and green onion before serving.

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