Kimchi Latkas Recipe. Kimchi Tempeh Latkas Variation. GF friendly
At first I hadn’t meant that as a recipe. I was just fooling around with a jar of kimchi I bought at a kosher supermarket. This being Chanukkah week, I thought, what better time to try a kimchi latka recipe, and add it to my delicious Latkas repertoire. I usually make my own kimchi, which I throw in dozen of dishes, but I had just run out, and I wanted to have some at home, as they are my best friends in times of attacks of the munchies, or to pile on avocado toast, to name just a couple treats.
Checking out the jar I bought, I observed that the kimchi was all nice and shredded. Just like shredded potatoes for latkas. That was my aha moment: and this how my Kimchi Latkas were born, with a bang, I might add! It was easy as pie to make.
Kimchi Latkas Include Some of my Favorite Food Features
They are fermented and pungent: umami heaven; they are not just a latka weakness, but real food! I am not limiting them to Chanukkah, but I am making them year round, where they might just be renamed Kimchi Fritters. In the above picture, I am serving them with a very simple cucumber and radish pickle.
And while I was on a roll, I explored, with great luck, with both vegan and gluten-free options, so as to welcome all aboard! My first try is here to stay. I am mighty proud of it.
Explore with your favorite gluten-free flours
I love cornmeal, with its gritty texture and robust flavor. I even make cookies with it. But I think any flour you like will work for these kimchi latkas.
Kimchi Tempeh Latkas
The addition of tempeh will make it double fermented, double probiotic and very high protein. These Latkas will be thicker, more like burgers.
Scroll down for this variation
- Oil for frying
- 2 cups minced or shredded kimchi, homemade or from a health food store, squeezed dry. (Just to be clear: the strained kimchi should measure 2 cups)
- 1 cup seltzer or water
- 1 1/2 cups flour: corn, oat, buckwheat, rice etc.... In any combination, to total 1 1/2 cups
- 2 eggs (vegan: mix 2 tablespoons ground flax with 1/3 cup warm water and let the mixture rest a few minutes)
- 4 sliced scallions
- 1/4 cup minced cilantro leaves, or parsley
- No other seasoning, as the kimchi is highly seasoned
Put a little oil in a nonstick skillet to cover the bottom generously.
Place all other ingredients in a mixing bowl.
Add a little flour if necessary to form a smooth and form batter.
When the oil is hot, get the flame to medium high. Form flat patties about 2 inches in diameter, and throw in the hot oil. Fry about 2 minutes on each side. Take them out with a slotted spatula, and transfer them to a plate lined with paper napkin to absorb any excess oil.
You will get about two dozen kimchi latkas.
Serve hot, with your favorite condiments: A drizzle of tehina sauce, chutney, your favorite saute or pickled vegetables.
Kimchi Tempeh Latkas
Skip the seltzer or water. Use 1 1/2 cups crumbled tempeh. Reduce the flour to 1/2 cup, adding a little more only if you need to to bind the mixture.
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