I am grateful for a husband who will eat almost anything and everything you put in front of him. A husband who will eat the same dinner 3 nights in a row so that I can figure out how fry chicken wings. Or when I tell him that the photos for the lamb kebabs didn’t turn out great, he offers to run to the grocery store to grab another round of ingredients. He’s tall enough to turn off the smoke alarm when my broiled lemons come out a bit charred/burnt to a crisp. And if all goes to plan and the recipe is perfect, he’ll wait patiently while I take a bazillion photos while I’m promising it’ll be “just a few more minutes” . He’ll eat the dish cold with as much gusto and emphasis on how delicious it is, as if I served it to him straight out of the oven.
So when I decided that I was going to try and make potato latkes with kimchi, he mustered up enough interest as I spoke in a low, serious tone with my brow furrowed about how this recipe could work. 3 batches later, an extra trip to the grocery store and an empty jar of kimchi, we finally had these potato and beet latkes with homemade kimchi.
Kimchi has been something that I’ve always wanted to try and make, but fermented foods have always intimidated me I can’t remember why! As a disclaimer, this recipe is not for the purist. I didn’t make this in my bathtub, or soak the cabbage in the sink for hours. Who has time for that? I chopped up the ingredients, mixed it all together and threw it in a jar to sit in the back of my fridge for a few days.
Finally opening it, we inhaled the aromas and took a cautious first bite. The pungent smell hit my nostrils, overwhelming my senses so much that I took a step back. Looking over at my husband who was practically eating it by the spoonful, I went back for it and I’m glad I did. The first bite came at me like a truck – the sweet, familiar taste of apple followed by a salty, spicy taste that lingered on my tongue. The crunch from the cabbage and fennel had me craving more with each bite. Oh this was good!
These potato latkes are made with the spicy, sweet kimchi that might still be sitting in your fridge at home. If you’re not sure what to do with it, then this recipe is for you. I added in shredded beets as well for bright red colour and the sweet flavour it lends to this spicy latke recipe. I used a cheese grater to get the shredded potato and beets really thin so it crisped up really well in the frying pan. The kimchi gives it so much flavour – sweet, spicy and salty – so that you don’t need much else to season the potato mixture.
- 2 russet potatoes – shredded
- 1 cup of shredded beets
- ½ cup kimchi, chopped roughly
- ½ cup flour
- 2 eggs
- ½ tsp salt
- 4 tbsp vegetable oil
- ⅓ cup greek yogurt
- 1 tbsp mayo
- 1 tbsp sriracha
- Microgreens and chopped chives for garnish
- Squeeze all the water out of the shredded potatoes and beets.
- Mix the shredded potatoes, beets, kimchi, flour, eggs and salt together in a bowl. Form 2½ inch patties for frying.
- Heat the oil in a frying pan over medium heat. You know it's hot enough when you drop a small piece of potato in the pan and bubbles form around it.
- Place the patties in the frying pan, no more then 3 or 4 at a time, and fry for 4-5 mins on each side until browned and crispy.
- While the latkes are frying, mix together the greek yogurt, mayo and sriracha in a bowl.
- Place the latkes on a wire rack to cool slightly before serving. When you're ready to serve, place a dollop of aioli on each latke and garnish with chives and greens.