Kimchi latkes with peanut sauce

• Coarsely grate the potatoes. Place in a clean tea towel and wring out until all the liquid has been removed, or as much as possible. Place the grated potato and kimchi in a large bowl. Set aside.

• In a separate bowl, mix the egg, flour, bicarbonate of soda, salt and pepper. Mix with the potato/kimchi until combined. Do not overmix — you want a loose but sticky mixture.
  Heat a large heavy-bottomed pan over medium heat and add the oil to around 10mm.

• When the oil is hot but not too hot (test it by putting a pinch of the batter into the pan — it should sizzle but not darken/burn — cook in batches, using a tablespoon to gently drop the batter into the pan. Carefully use a fork to flatten the latkes very slightly.

• After about 5 minutes, when the edges appear golden brown and crispy, turn and cook the other side for around another 5 minutes.

• Place the cooked latkes on kitchen paper or blue kitchen cloth to remove residual oil and then rest on a rack.

• While the latkes are resting make the sauce: in a food processor blend all the ingredients till combined well but not too smooth. Season with salt to taste.

• Serve the sauce in a small bowl at the centre of a serving plate and pile the latkes around it, garnishing with a handful of fresh coriander leaves.

  For more information (and recipes with kimchi) visit @vadaszdeli

Recipe first published in The JC December 8 2022