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