Korean Latkes

  1. Heat oven to 200u0b0. Peel potatoes and shred coarsely in a food processor or on a box grater. Put in a kitchen towel and wring out as much liquid as possible.
  2. In a bowl, mix potatoes and remaining latke ingredients with 1/4 cup vegetable oil.
  3. Heat 1 1/2 tbsp. remaining oil in a large, heavy nonstick frying pan over medium-high heat. Spoon in scant 1/4 cupfuls of latke batter to form 5 pancakes; flatten to a thickness of 1/2 in. Cook until dry-looking around edges and browned underneath, about 3 minutes. Flip and cook other side until browned, about 2 minutes. Transfer to a baking sheet and keep warm in oven. Cook remaining latkes the same way, adding more oil as needed.
  4. For each plate, spoon about 1 tbsp. creme fraiche onto each side and smear toward center. Top with 2 or 3 latkes and some green onions. Sprinkle with espelette pepper and sea salt.
  5. *Find smoky, fruity gochugaru (not to be confused with the Korean chile paste called gochujang) at Asian markets and online. Find mild Spanish espelette pepper at specialty shops and online.

latkes, potatoes, cabbage, white rice flour, egg, ground korean red chile, chives, kosher salt, baking powder, pepper, baking soda, sesame oil, fish sauce, paprika, vegetable oil, crueme fraueeche, green onions, espelette pepper, salt

Taken from www.myrecipes.com/recipe/korean-latkes (may not work)

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