This one will be filed under grinds. I've been experimenting with two recipes this week, both of which are keepers. One I have down, the other needs a bit of work.
I'll start with the runner-up. Jen on Tribe posted a recipe for Kim Chee Potato Pancakes in the Asian Homestyle Cooking forum. The name alone had me drooling. I'm a junkie for the kim chee fried rice at Big City Diner, and I love [and miss] good potato pancakes. This sounded like the perfect combination of haole and Asia.
First, the recipe:
Kim Chee Potato Pancakes
makes 4 pancakes
- 1 lb. potatoes, peeled and shredded
- 1 cup coarsely chopped kim chee (i'll use even more next time)
- 5 green onions, chopped
- 1 egg
- 1 Tb flour
- 1 Tb kosher salt
- olive oil for frying
- 2 small red chile peppers, sliced into thin circles for garnish (i used a red jalepeno)
And my results?They start off looking fine, and ended up falling apart like my potato pancakes always do!!! A later batch came out better, but were greasy as all hell. I'm missing something basic about making potato pancakes - I can get the flavor right, but I always end up with hash browns rather than a nice coherent pancake.
But the flavor was nice - and much more mild than I was expecting. If you didn't know you wouldn't even guess how much kim chee is in there. Next time I'll increase how much I use, and there will definitely be a next time.