Ingredients:

• 2 large russet potatoes, peeled and grated
• 1.25 cups kimchi, chopped
• 3 scallions, sliced
• 2 large eggs
• 2 tsp salt
• 1 tsp pepper
• 1 tsp baking powder
• 1/2 cup gluten free flour
• Avocado oil for frying
• Maldon sea salt for finishing

SubRecipe

• 1/2 cup sour cream
• 1 Tbsp soy sauce or tamari
• 2 green onions, thinly sliced for garnish

Preparation:

STEP 1.
Using a grate with large holes, grate the potatoes. Add to a bowl with the chopped kimchi. Working in batches, transfer the mixture to a towel or dish rag and squeeze out as much liquid as possible. Add the drained potatoes and kimchi to a new bowl.

STEP 2.
In the same bowl, add the scallions, eggs, salt, pepper, baking powder and flour. Set in a strainer over a bowl.

STEP 3.
In a saute pan over medium heat, add a ¼ inch of avocado oil. Once the oil is hot, use a tablespoon to drop potato balls into the oil, working in batches to leave space between them. Flatten with a slotted spatula. Cook until the edges are golden brown, then flip and cook until the second side is golden brown as well, around 4 minutes per side. Remove the cooked latkes and place on a sheet rack over a sheet tray. Season with maldon salt while hot. Do this with all of the potato mixture.

STEP 4.
In a small bowl whisk together the sour cream and tamari until smooth. Serve on top of the latkes along with green onions and enjoy!