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.
- 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.