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Korean Seafood Latke

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately or keep in a warm over until ready to eat. Serve with lettuce and herbs to make wraps; provide soy for dipping.

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