Wednesday, December 12, 2012

From my table to yours: Korean-inspired latkes

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! 


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!

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.

He's getting in tune with his Korean-Jewish roots and he's one very happy customer!