Korean Latkes Recipe

Name: Korean Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR LATKES; 1 pound Yukon Gold potatoes, peeled; 1 cup spicy napa cabbage kimchi, drained and very thinly sliced; 1/2 cup white rice flour; 1 large egg, lightly beaten; 1 tablespoon ground Korean red chile (gochugaru)* or 3/4 tsp. cayenne; 1 bunch chives, cut into 1-in. lengths (about 3/4 cup); 1/2 teaspoon kosher salt; 1/4 teaspoon baking powder; 1/4 teaspoon pepper; 1/8 teaspoon baking soda; 1 tablespoon toasted sesame oil; 1 tablespoon Thai or Vietnamese fish sauce; 2 teaspoons smoked sweet paprika; About 2/3 cup vegetable oil, divided; FOR TOPPING; 3/4 cup creme fraiche; 4 green onions, cut into 2-in. slivers; Espelette pepper* or smoked paprika; Flake sea salt

Servings: persons

FOR LATKES
1 pound Yukon Gold potatoes, peeled
1 cup spicy napa cabbage kimchi, drained and very thinly sliced
1/2 cup white rice flour
1 large egg, lightly beaten
1 tablespoon ground Korean red chile (gochugaru)* or 3/4 tsp. cayenne
1 bunch chives, cut into 1-in. lengths (about 3/4 cup)
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon pepper
1/8 teaspoon baking soda
1 tablespoon toasted sesame oil
1 tablespoon Thai or Vietnamese fish sauce
2 teaspoons smoked sweet paprika
About 2/3 cup vegetable oil, divided
FOR TOPPING
3/4 cup creme fraiche
4 green onions, cut into 2-in. slivers
Espelette pepper* or smoked paprika
Flake sea salt

1
Heat oven to 200u00b0. Peel potatoes and shred coarsely in a food processor or on a box grater. Put in a kitchen towel and wring out as much liquid as possible.
2
In a bowl, mix potatoes and remaining latke ingredients with 1/4 cup vegetable oil.
3
Heat 1 1/2 tbsp. remaining oil in a large, heavy nonstick frying pan over medium-high heat. Spoon in scant 1/4 cupfuls of latke batter to form 5 pancakes; flatten to a thickness of 1/2 in. Cook until dry-looking around edges and browned underneath, about 3 minutes. Flip and cook other side until browned, about 2 minutes. Transfer to a baking sheet and keep warm in oven. Cook remaining latkes the same way, adding more oil as needed.
4
For each plate, spoon about 1 tbsp. creme fraiche onto each side and smear toward center. Top with 2 or 3 latkes and some green onions. Sprinkle with espelette pepper and sea salt.
5
*Find smoky, fruity gochugaru (not to be confused with the Korean chile paste called gochujang) at Asian markets and online. Find mild Spanish espelette pepper at specialty shops and online.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR LATKES, 1 pound Yukon Gold potatoes, peeled, 1 cup spicy napa cabbage kimchi, drained and very thinly sliced, 1/2 cup white rice flour, and more.

Yes, Korean Latkes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Latkes

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