Ingredients
Scale
- 10 Yukon Gold Potatoes (size of a kid’s fist), peeled
- 6 Yellow Fingerling Potatoes, peeled
- 1 Giant Yellow Onion, chopped (use a slightly smaller onion if you don’t like onions)
- 1–2 Garlic Bulbs, peeled and pressed (err on using too much, it’s flu season!)
- 1 Leek, halved and sliced thin or you can substitute 4-5 Scallions or best case scenario: use both!
- 1 Bunch of Garlic Chives, chopped
- 1 Bunch of Onion Chives, chopped
- Parsley, chopped (not the whole bunch but enough to counteract the garlic)
- Cilantro Leaves to decorate (if you’re hungry, skip this step)
- 1 tsp baking powder
- 1 cup-ish White Rice Flour (Can also do 1/2 c White Rice Flour and 1/2 c Garbanzo Flour for crunchier, heartier latkes)
- 1 1/2 cups Kimchi, cut into bite size pieces (the stinkier/spicier/fermented the better obvs.)
- Tamari to taste, have the bottle handy (I use San-J Organic Reduced Salt Tamari)
- Coarse sea salt
- Oil for Frying (NOT Coconut!)
- Roasted Sesame Seed Oil if you have it
- White Rice Vinegar
Instructions
FOOD PROCESS
- Yukon Golds, Giant Onion, Garlic and a TBS of Sea Salt. Set aside.
- Using a Mandoline Slicer, julienne the Fingerling Potatoes. This is for texture. You won’t appreciate the manual labor now but you will when you eat them.
- Choop Leeks, Scallions (if using), Chives (Garlic and Onion) and Parsley.
- Put Fingerling Potato strings and chopped green things into a large mixing bowl.
- Add Potato-Onion-Garlic mixture to the bowl.Add Eggs to the food processor (no need to clean it first) and process til airy. Add this to the bowl. Mix the whole thing together.
- Add Tamari to the mixture. Drizzle it on like a child pouring maple syrup onto pancakes. If you’re not using a Reduced Sodium Tamari, use restraint. Mix again.
- Add the cup of White Rice Flour and the Baking Powder. You want the consistency to be a thick batter. Don’t feel bad if you need to add a lot more White Rice Flour. Just do what you have to do.
- Add the Kimchi. If you add the liquid from the kimchi jar, you will need to add a LOT more White Rice Flour. I don’t recommend this but am with you spiritually.
- Just eye the batter so it looks proportional. It should look like Christmas (a nice balance of green and red) even though you’ll want to make these for Hanukkah.
- Fry with your preferred frying oil (NOT coconut) and add a few dashes of Roasted Sesame Seed Oil for flavor.
- Just fry one by itself to test and then adjust sodium and kimchi levels. DO NOT TASTE THE RAW BATTER, please trust me on this.
- Press Cilantro Leaves into the latkes while frying the first side. Then flip over and fry the cilantro side.
- Serve cilantro side up.Serve with a dipping sauce made of equal amounts of Tamari and White Rice Vinegar.
- Category: Appetizer or Main, Main Courses
- Cuisine: Jewish, Korean