Rye Flour Kimchi Latkes
Image by iStock
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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