Happy Passover and Easter for those of you celebrating!
Check out holiday menus! Main Courses Passover
Asian Fusion Latkes
These delicious latkes are a welcome fusion of traditional Ashkenazi (European) Passover latkes with Korean fermented cabbage. I am a fan of both Jewish and Korean cuisines so this is an appreciated combo! (I had a Korean neighbor when I lived in Paris and got my introduction there.)
I used mild kimchi and the taste was pleasantly, but not strongly, hot. If you like your kimchi and your food very spicy, use the hot kimchi. Be sure to warn your guests! Recipe is below.
When Ken Schept, author of A Gift of Feathers, sent me his fictional story about his mother last year, I stepped back in time, hearing his mother’s voice when I visited. “Susan,” she would say happily, “so delicious to see you!”
While I have reviewed many books over the years, this is the first one from a family friend, whose parents and my parents were best friends, at whose home I spent many hours and whose children, were my childhood buddies.
A Gift of Feathers is a fitting tribute to Grandma Dot, her life and her death, her love for her family and their love for her.
Asian Fusion Latkes
Yield 8-9 latkes
1 cup kimchi, drained and small chopped (Select the level of hotness that fits your palate.)
1 green onion chopped, white and green parts
2 large eggs, beaten
1/4 cup water
1 cup matzah meal (kosher for Passover) or bread crumbs
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1-3 tablespoons sesame oil
Garnish: chopped green onion, green part
In a bowl, mix kimchi, green onion, eggs, matzah meal, salt and pepper and water.
Wet hands with water and form kimchi mixture into patties. If the patties do not hold together add more water, 1 tablespoon at a time, to mixture.
Add 1 tablespoon of sesame oil to a non-stick skillet. Fry over low to medium heat to brown the latkes. Shake pan from time to time to keep from sticking.
Remove latkes from skillet, place on plate to serve. Garnish with chopped green onions.
If you are making the latkes ahead of time, refrigerate until ready to serve. Then reheat in a 325F oven until warm.