Kimchi Latkes

This recipe offers a delightful twist on traditional potato pancakes by incorporating the tangy flavors of kimchi. The slight acidity from the kimchi lends a lighter taste to these pancakes compared to the classic all-potato version. With its versatility, this fusion dish can be enjoyed as a flavorful side or stand as the main course, especially when paired with delicious sauces like sour cream or an Asian-style peanut sauce. Whether you prefer a vegetarian or gluten-free option, these kimchi potato pancakes are sure to impress.

Serves 2 as a main course, or 4 as a side dish

INGREDIENTS:

• 1 cup peeled and shredded potatoes
• 1 cup drained and packed Kimchi
• 3 tablespoons unbleached all-purpose flour or your favorite gluten-free blend
• 3 eggs, beaten
• Pinch of salt to taste (the kimchi adds salt, so generally we don’t add any)
• ½ cup peanut or coconut oil, for frying

INSTRUCTIONS:

1. Place the grated potatoes in a strainer or colander and press out any excess moisture.
2. In a medium bowl, stir together the potatoes, kimchi, and flour. The objective is to coat the potatoes and vegetables evenly with flour. Mix in the beaten eggs and add salt if desired (note that the kimchi already adds saltiness to the mixture, so additional salt may not be needed).
3. Heat the peanut or coconut oil over medium-high heat in a large skillet until it becomes hot.
4. Spoon large portions of the potato mixture into the hot oil, pressing down gently to form patties that are approximately ¼ to ½ inch thick. Allow the latkes to brown on one side, then flip them over to brown the other side.
5. Serve the kimchi potato pancakes hot and enjoy them with your choice of accompaniment, such as sour cream or peanut sauce. The tanginess and flavors of the kimchi beautifully complement these crispy pancakes.

By following these instructions, you’ll create delicious kimchi potato pancakes that combine the earthy flavors of shredded potatoes with the tangy and vibrant notes of kimchi. The incorporation of kimchi adds a unique twist to the traditional potato pancake, resulting in a lighter and more dynamic flavor profile. Pair them with your preferred sauce, be it traditional sour cream or an Asian-inspired peanut sauce, for a delightful and versatile meal experience.

TIPS:

• It’s important to remove as much moisture as possible from the shredded potatoes to ensure crispiness. Use a strainer or colander and press down on the potatoes to squeeze out the extra moisture before mixing them with the other ingredients.
• The amount of flour may vary depending on the consistency of your potato mixture. Add enough flour to create a nice coating on the potatoes and vegetables, but be careful not to add too much, as it can make the pancakes dense. Adjust the flour quantity as needed.
• When forming the patties in the hot oil, press down gently with a spatula to ensure even browning and compact pancakes. This helps create a nice, uniform thickness and encourages crispy edges.
• Kimchi potato pancakes are best enjoyed hot and fresh. Serve them immediately after cooking to retain their crispy texture. If needed, you can keep them warm in a low oven (around 200°F/93°C) until ready to serve.