Korean Seafood Latke
Marcus Jacobs | Executive Chef, Marjie's Grill, New Orleans
- 8 Russet potatoes
- 1 large yellow onion
- 2 eggs
- 1/2 C flour
- 1 C kimchi
- 1 tsp baking powder
- 3 tsp salt
- 1 tsp black pepper
- TT Raw peeled shrimp, squid tentacles, oysters schmaltz or bacon fat for frying
- Optional: lettuce, herbs and soy sauce
- Peel the potatoes and onion. Grate potatoes and onion on a hand a grater and toss with the salt. Using a cheese cloth or clean linen towel, squeeze as much water as you can out of the potato-onion mix.
- In a large bowl, add flour, pepper and baking powder; mix thoroughly. Whisk the eggs together in separate bowl and add raw peeled shrimp, squid tentacles, oysters and kimchi. Fold mixture into the potato-flour mixture.
- Heat enough schmaltz (or for a delicious, but non-kosher option: bacon fat) to be about ½ inch deep in a large cast iron skillet until it begins to simmer, but doesn’t smoke.
- Work in batches to not overcrowd the skillet and scoop out about 3 tablespoons latke batter per pancake. Fry for about 4 minutes on each side until golden brown and delicious.Transfer finished latkes to a resting rack or a paper towel lined plate and finish frying the rest.
- Serve immediately or keep in a warm over until ready to eat. Serve with lettuce and herbs to make wraps; provide soy for dipping.