This recipe, a signature of new Jewish deli Rye Society, is an exciting twist on the classic Jewish dish.
Makes approx. 20 Latkes
1 yellow onion
1/2 cup rye flour
1/4 teaspoon baking powder
3 teaspoon kosher salt
1 cup kimchi
1 tablespoon lemon juice
Dead Sea salt to taste
Canola oil to fry
Sour cream or creme fraiche to garnish
Kimchi to garnish
Peel and coarsely chop the potatoes. Peel and chop the onions and grate in a food processor. Transfer to a sieve over a bowl lined with a cheesecloth, squeeze out the moisture and let sit for about ten minutes. Crack eggs into a separate bowl, then add to potatoes with flour, baking powder, kimchi, lemon juice and the kosher salt and mix until thoroughly incorporated. Heat the oil in a non-stick pan at medium to high heat. Drop two tablespoons of mixture into the pan and press down to spread into rounds. Cook until brown, approx. 3-4 minutes per side. Continue to add oil to the pan as needed. When ready, transfer to a paper towel-lined platter or the wire rack in the shallow baking pan of a 200 degree oven. Plate with sour cream or creme fraiche and top with kimchi.
This recipe is reprinted here courtesy of Rye Society, the newest Jewish deli in Denver, Colorado.
This story "Rye Flour Kimchi Latkes" was written by Rye Society.