Green Scallion Latkes With Korean Chile Cream
Whether they challenge the traditional Jewish recipe or not, everyone has their own unique take on the classic potato latke. And as Chef Steph notes, “the best plate of latkes should taste like your mom’s.”
Enjoy and Happy Hanukkah from our PA family to yours!
2 large russet potatoes, peeled
1⁄2 cup matzo meal
1 tsp. kosher salt
1 egg yolk
1 bunch scallions, sliced thinly
1 tbs black sesame seeds
olive oil, for frying
¼ cup Korean chile paste (gochujang)
¼ cup sour cream
2 tsp toasted sesame oil
Make the latkes: Using a box grater, coarsely grate the potatoes into a medium-size bowl lined with a kitchen towel.
Lift the edges of the towel and twist the potatoes in the towel to squeeze out excess moisture.
Discard the liquid and return the potatoes to the bowl along with the matzo meal, salt, yolk, scallions, and sesame seeds. Refrigerate the mixture for 15 minutes.
In a 10-inch skillet, heat 1⁄4 cup olive oil over medium-high. Take 1 generous tablespoon of the potato mixture at a time and place into the pan, being careful not to crowd the latkes.
Cook each latke, flipping once, until golden brown on both sides, about 5 minutes.
Drain the latkes on paper towels then serve immediately with the chile cream (below) and a few more sliced scallions.
Make the cream: Stir together remaining ingredients, and check for seasoning.