Kimchi Scallion Latkes
Latkes inspired by gamja bokkeum, the Korean banchan made from stir-fried potato matchsticks.
Serves4 to 6
Makesabout 12 (3-inch) latkes
Prep25 minutes to 30 minutes
Cook30 minutes
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.
Tips for Making Kimchi Scallion Latkes
- Adjust the thickness to your liking. I like to shape my latkes more thinly to maximize the crunchy crispiness of the potatoes and the scallions (aren’t the fried edge pieces the best part?), but feel free to adjust to your personal shape and size preferences!
- Reheat leftovers in an oven or frying pan. For the best leftover experience, skip the microwave. You can reheat leftover latkes in a 300°F oven or in a frying pan with a little bit of oil over low heat.
Kimchi Scallion Latkes Recipe
Latkes inspired by gamja bokkeum, the Korean banchan made from stir-fried potato matchsticks.
Prep time 25 minutes to 30 minutes
Cook time 30 minutes
Makes about 12 (3-inch) latkes
Serves 4 to 6
Nutritional Info
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)
Instructions
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.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 6 months. Reheat in a 300ºF oven or in a frying pan with a bit of oil over low heat.