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| This dish kinda sums up my marriage = Korean + Jewish + warm + comforting. |
Just in time for Hanukkah, I wanted to share a simple recipe I created using some of my favorite foods: kimchi and potatoes. These Korean-inspired latkes are wonderful to eat, not just during the holidays, but any time of year. They are comforting, delicious and the perfect balance of spicy and hearty.
Happy Hanukkah!
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| Basic ingredients for a fantastic fusion. |
Korean-inspired latkes
What you'll need:
- potato pancake mix (I like Streit's Potato Pancake Latkes Mix)
- 1/2 cup whole kernel corn (frozen or from the can)
- handful chopped green onions
- 1/2 cup kimchi (you can get this from the Asian market or even in some American grocery stores)
- you can also add chopped Italian flat leaf parsley, sauteed mushrooms, peas or whatever else suits your taste!
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| Mix together and fry! |
What to do:
- Follow instructions on potato pancake mix box.
- Add kimchi, green onions and corn. Mix all the ingredients together. Set aside.
- Put 2-3 tbsp of oil (I like canola) in a pan over medium-high heat.
- Scoop latke mix (about the size of a large meatball) onto the hot pan. Flatten to make a pancake. Fry each side until crisp and golden brown (about 5 minutes each side -- you should hear it sizzle).
- Remove with spatula and place on a paper towel to soak up excess oil.
- Serve immediately with a dollop of sour cream. Totally batamt!
p.s. I rarely measure when cooking, so the portions in the ingredients list is an approximate. General rule: go with your gut -- literally. Try as you go. Your taste buds will be your guide.
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| He's getting in tune with his Korean-Jewish roots and he's one very happy customer! |
