developed for The Kitchn
Although I’m Korean American, I grew up in a mostly Jewish neighborhood where I looked forward to eating latkes every Hanukkah. I’ve never met a potato dish I didn’t love, and I especially love latkes in all shapes and sizes — whether they’re thick, meaty pucks or thin, shatteringly crisp lacey wisps.
These kimchi scallion latkes are my take on the latkes I loved, inspired by the Korean banchan gamja bokkeum, which are stir-fried potato matchsticks. Swapping out the more commonly used onion for kimchi in the latkes adds a whole new level of flavor — the sour funk of the kimchi mellows and transforms as it caramelizes in the oil, pairing perfectly with the crispy potato. They’re super simple but incredibly special.
Serves 4-6
Ingredients
2 large russet potatoes (about 10 ounces each)
1 cup drained Napa cabbage kimchi
4 medium scallions
1 large egg
1/4 cup potato starch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup canola oil, plus more as needed
Applesauce and sour cream, for serving (optional)
Directions
Peel 2 large russet potatoes. Cut into pieces that will fit through the feed tube of a food processor. Shred through the shredding dish of a food processor (about 4 cups). (Alternatively, grate on the large holes of a box grater.)
Transfer to a double layer of cheesecloth or clean kitchen towel. Gather up the sides to form a bundle. Working over a sink and using your hands, squeeze out as much liquid as possible. Set aside still in the bundle while you prepare the remaining ingredients.
Thinly slice 1 cup drained Napa cabbage kimchi into matchsticks of a similar size to the shredded potatoes. Cut 4 medium scallions crosswise into 2-inch pieces, then thinly slice lengthwise; place in a large bowl.
Squeeze the potato bundle once more to remove as much liquid as possible. Transfer the potatoes to the bowl of scallions. Place the kimchi in the same cheesecloth or kitchen towel and squeeze the excess liquid out of the kimchi.
Add the kimchi, 1 large egg, 1/4 cup potato starch, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the bowl. Mix with your hands until combined.
Heat 1/4 cup canola oil in a large nonstick or cast iron skillet over medium heat until shimmering. Drop 4 (1/4-cup) scoops of the potato mixture into the pan, spacing them evenly apart. Pat each one into a rough 3-inch round. Fry until well-browned on the bottom, 3 to 5 minutes. Flip the latkes and fry until crisp and well-browned on the second side, 3 to 5 minutes more.
Transfer to a platter, or keep warm on a baking sheet in a 200ºF oven. Fry the remaining potato mixture, adding more oil to the pan as needed between batches. Serve with applesauce and sour cream if desired.