Name: Sweet Potato and Kimchi Pancakes
Cook time: 40 min
Total time: 40 min
Yield: Makes 8 (small plate) servings
Ingredients: 1 pound sweet potatoes; 1 cup packed kimchi (7 ounces), very thinly sliced; 1 1/2 teaspoons finely chopped garlic; 1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi); 1 cup thinly sliced scallions (from about 2 bunches); 1 large egg, lightly beaten; 1 teaspoon kosher salt; 3/4 cup all-purpose flour; About 1/2 cup corn oil or lard; Accompaniment: soy-vinegar dipping sauce; Equipment: an adjustable-blade slicer

Latkes for Hanukkah made with kimchi and sweet potato.

Photo by John Kernick

In Korean kitchens, spicy kimchi is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.

Cooks note:

Pancakes can be fried 2 weeks ahead, then cooled and frozen. Reheat unthawed pancakes in a 375°F oven.

Recipe information

Total Time
40 min
Yield
Makes 8 (small plate) servings

Ingredients

1 pound sweet potatoes

1 cup packed kimchi (7 ounces), very thinly sliced

1 1/2 teaspoons finely chopped garlic

1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)

1 cup thinly sliced scallions (from about 2 bunches)

1 large egg, lightly beaten

1 teaspoon kosher salt

3/4 cup all-purpose flour

About 1/2 cup corn oil or lard

Accompaniment: soy-vinegar dipping sauce

Equipment: an adjustable-blade slicer

Preparation

Step 1
Peel sweet potatoes and julienne using slicer (about 6 cups).
Step 2
Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
Step 3
Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.