Rye Flour Kimchi Latkes

This recipe, a signature of new Jewish deli Rye Society, is an exciting twist on the classic Jewish dish.

Makes approx. 20 Latkes

Ingredients:

2-pounds potatoes

1 yellow onion

2 eggs

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

Method:

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.

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