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 pancakes.
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 tablespoons ground flax
- 1/3 cup warm water
- 1 cup minced or shredded kimchi, homemade or from a health food store. Strain the kimchi but reserve the liquid. The strained kimchi should measure 1 cup.
- 1 cup seltzer or water. Place the reserved kimchi liquid in a measuring cup, and add water or seltzer to come up to 1 cup
- 2 1/2 cups flour: corn, oat, buckwheat, rice etc.... In any combination, to total 2 cups
- 1/4 cup tapioca flour
- 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.
Mix the flax and the warm water in a bowl and set aside.
Place all other ingredients in a mixing bowl, and add the flax mixture. 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 3 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 18 kimchi latkas. serve hot, with your favorite condiments: A drizzle of tehina sauce, chutney, your favorite saute vegetables.