Thanks to the slight acidity brought to these potato pancakes by the kimchi, they have a lighter flavor than their all-potato counterpart. This is a versatile fusion dish that can be a side or carry the meal with the addition of sauces — it’s just as comfortable with sour cream as with an Asian-style peanut sauce.
Serves 2 as a main course, or 4 as a side dish
with Vegetarian, Gluten-Free Option
- 1 cup peeled and shredded potatoes
- 1 cup drained and packed Kimchi (page 141)
- 3 tablespoons unbleached all-purpose flour or your favorite gluten-free blend
- 3 eggs, beaten
- Pinch of salt to taste (the kimchi adds salt, so generally we don’t add any)
- ½ cup peanut or coconut oil, for frying
- Put the grated potatoes in a strainer or colander and push out any extra moisture.
- In a medium bowl, stir together the potatoes, kimchi, and flour. The goal is to have a nice coating of flour on the potatoes and vegetables. Mix in the eggs, and add salt, if needed.
- Heat the oil until hot over medium-high heat in a large skillet.
- Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form patties ¼ to ½ inch thick. Brown the latkes on one side, then turn and brown the other side.
- Serve hot with sour cream or peanut sauce
by Christopher and Kirsten K. Shockey
Fermented foods are a delicious, healthy addition to any diet, including the Paleo diet. They’re full of nutritious bacteria and probiotics that aid in digestion and boost the immune system.
This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 64 different vegetables and herbs. The recipes are creative, delicious, and healthful, and many of them can be made in small batches — even just a single pint.
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