Seaweed & Sweet Potato Latkes
Active Time 25 mins
Servings 2-6
Difficulty 3/5

Ingredients

1-pound purple sweet potatoes

½ onion, we used red

2 large eggs

¼ cup all-purpose flour

1 pack of Gimme Roasted Seaweed Snacks, finely julienned (we used Avocado Oil)

½ teaspoon salt

½ teaspoon gochujang sauce

Vegetable oil for frying, we used avocado oil

To Serve

1 cup kimchi, chopped

½ cup sour cream

More Gimme Roasted Seaweed Snacks, finely julienned

2 green onions, chopped

Instructions

1. Shred the potatoes and onion using a box grater or grater attachment on your food processor.

2. Soak shredded potato mix to a bowl of ice water for 10-15 minutes then squeeze out as much liquid as you can using a clean tea towel or nut milk bag.

3. In a large bowl mix squeezed potato mixture, eggs, flour, seaweed, salt, and gochujang.

4. Heat a large skillet over medium-high heat until heated through then add enough oil to cover the bottom of the pan.

5. Reduce heat to medium and spoon about 3 tablespoons of potato mixture into a flattened pile in pan and repeat until pan is full of about 4-5 latkes. Cook 3-4 minutes then flip and cook another 2-3 minutes until both sides are golden.

6. Place cooked latkes on a paper towel-lined plate to soak up extra oil.

7. To serve top each with kimchi, a dallop of sour cream, more seaweed, and green onion.

8. Serve at a gathering as an appetizer or enjoy with a meal!

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