Add a spicy surprise to your latkes this year with a touch of kimchi.
The calendar turned to December yesterday and I’m having a seriously difficult time wrapping my head around the fact that it’s the last month of the year. How did 11 months fly by us already? Weren’t we just ringing in the new year? I think part of the reason that I can’t accept that it’s December yet is because New York is having an unseasonably warm late fall. Yes I know other parts of the U.S. have already begun wintering and we usually are too at this point – and don’t get me wrong here, I’m not complaining – it’s hard to get in the December mood when it’s 55 degrees out. I feel like I need to take advantage of this weather as much as possible because I know the January chills are coming.
Still with the month of December comes the holidays and the first to arrive is Chanukah! You know what that means right?
What did you think I was going to say presents? I’m past that point, I still like presents, don’t get me wrong. Feel free to send presents my way anytime but no Chanukah for me these days is all about the latkes.
My latke game is strong you guys, I’m going to come right out and say it. I may only end up making them a bunch of times during December (and perhaps a few times during the year when the craving strikes) but after years of practice they are quite perfect if I do say so myself.
The perfect latke (to me) needs to be golden brown on both sides, with crispy frayed edges but tender soft on the inside. You don’t want latkes that are too thin and crisp up all the way through, you want to taste some potato here. To achieve this, I like to scoop a good half cup of potato into my oil and only flatten after I flip. That is the perfect potato latke to me.
Once you’ve nailed that, then it’s time to have fun with flavors. I love them plain but it’s always fun to experiment too. My family has had latke-offs in the past and I’ve realized that for me, I like to keep most of the potato flavor with just a little extra touch in that. Whether it’s a fun topping or small amount of additional vegetable tossed in.
Why kimchi? Mostly because I had two jars sitting in my fridge, so that’s why and it’s delicious and kimchi is good for you! Okay fine, we are eating fried potatoes, there really is nothing good for you about latkes except the taste but kimchi and potatoes are a great pairing. It’s the perfect introduction for anyone who think they may not be a fan of this fermented dish. Chopped up finely, the kimchi folds into the shredded potatoes for surprise little pockets of taste here and there. Topped with sriracha sour cream, it’s a fun Asian take for Chanukah.
P.S. Keep scrolling past the recipe, I have more latke love for you today with a roundup of 14 recipes to keep you busy all 8 days of Chanukah!
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- Butternut Squash Latkes with Za’atar and Labneh
- Brussels Sprouts Latkes
- Corned Beef Hash Latkes
- Sweet Potato and Scallion Latkes
- Squash and Potato Latkes
- Potato Latkes topped with Turkey and Cranberry Relish
- Spicy Spaghetti Squash Latkes – Running to the Kitchen
- Avocado Latkes Breakfast Tacos – What Jew Wanna Eat
- Carrot Apple Latkes – An Edible Mosaic
- Ramen Latkes with Sriracha Mayo – My Jewish Learning
- Yucca Latkes with Aji Amarillo – The Little Ferraro Kitchen
- Candied Sweet Potato Latkes – Everyday Maven
- Root Vegetable Pancakes – Apron Strings Blog
- Paleo Parsnip-Apple Latkes with Smoked Salmon – Plaid and Paleo
- S’mores Latkes – Kitchen Tested