Korean Seafood Latke


  • 8 russet potatoes, peeled and grated
  • 1 large yellow onion, grated
  • 1/2 cup flour
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup kimchi
  • 1/4 cup shrimp, peeled and chopped
  • 1/4 cup chopped squid tentacles
  • 1/4 cup chopped oysters
  • Schmaltz or bacon fat for frying


Toss potatoes and onions. Using a cheesecloth or clean linen towel, squeeze as much water as possible from the potato-onion mix.

Add flour, salt, pepper and baking powder; mix thoroughly; set aside.

Whisk eggs in separate bowl and add kimchi, shrimp, squid and oysters. Fold mixture into potato mixture.

Heat enough schmaltz or bacon fat to reach 1⁄2-inch deep in a large cast-iron skillet. In batches to avoid overcrowding the skillet, scoop out about 3 tablespoons potato mix per pancake.

Fry for about 4 minutes on each side until golden brown. Transfer latkes to a resting rack or a paper towel-lined plate and finish frying. Makes 12 latkes.

Chef Marcus Jacobs, Marjie’s Grill, New Orleans, LA, from Food Fanatics Magazine