Hey, now! Try All-Star chef Nyesha Arrington’s kimchi latkes

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Photo by Jake Ahles (The original image is no longer available, please contact KCRW if you need access to the original image.)

Chef Nyesha Arrington has been cooking for as long as she can remember. Some of her early memories revolve around standing on a chair beside her Korean grandmother in the kitchen while getting a lesson on how to peel garlic. Arrington pays tribute to her Korean and African-American lineage through her cooking. Her distinctive menu makes her new Santa Monica restaurant Native a must-hit for LA diners.

Arrington will be appearing at Los Angeles’ All-Star Chef Classic alongside some of California’s most notable chefs. For Good Food, she scaled down Native’s recipe for kimchi latkes making it perfect for the home cook looking to change up the traditional recipe. It only takes six simple steps before you are biting into the flavorful Korean-inspired potato pancakes.

Kimchi Latke

YIELD: 1q batter

1 shredded potato
1/2 cup kimchi
1/4 cup box rice flour
2-3 whole eggs
1 tbsp Korean Chili Flakes
Chives [minced]
1/4 C Blend oil
1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp sesame oil
1T fish sauce
1/8 tsp smoked paprika
Ground pepper (to taste)
1/2 tsp Kosher Salt

Combine all ingredients in mixing bowl.

Prepare pancake molds by spraying pancake molds with oil.

Shape the latkes by filling each mold halfway.

Bake in a preheated oven at 350° F for 12 minutes.

Cool on a rack and unmold.

Serve with creme fraiche and some of your favorite fruit jam/preserves.