By Jill Lightner
Photography by Amy Johnson
Cider has quickly jumped into the exploration of the unexpected—from smooth, sweet ice ciders to creative blends that take their cues from the beer and cocktail worlds. Paired with equally unexpected Asian and Asian-fusion recipes, they prove that there’s a delicious cider to drink with everything.
This tasty Korean-fusion snack needs a cider to balance its cheesy heat, and Texas Keeper Cider’s Ciderweizen performs nicely, thanks to an interesting blend of apples, hops, orange peel and spice.
Kimchi Fried Rice Balls
Recipe by Chi’Lantro, Austin, Texas
Makes 24 snacks
1 cup finely chopped kimchi
2 ¾ cups cooked sushi rice
1 tablespoon gochujang (Korean chili paste)
2 cups shredded white cheddar
1 ½ teaspoons toasted sesame oil
1 jumbo egg
⅔ cup flour
⅔ cup panko bread crumbs
3-4 cups vegetable oil, for frying
In a sauté pan set over medium heat, combine kimchi, cooked rice, gochujang and cheese. Sauté, tossing to mix everything together, until cheese has melted, about 7 minutes. Spread on a baking sheet to cool. Once it’s cool enough to handle, roll into balls of about 2 tablespoons.
Whisk egg in a shallow bowl, and arrange flour and panko crumbs in separate shallow bowls. Dip each ball into flour, then beaten egg, then panko crumbs.
Heat the oil in a deep pot over medium heat to 350° F. Fry the balls in small batches, turning until golden brown on all sides, about 5 minutes. Drain on paper towels and serve.