Kale Latkes Have Arrived!
Kaela Porter is the force behind Local Kitchen Blog, where she shares recipes with a focus on ethically raised, locally sourced fare (and beautiful photography). Most of her ingredients hail from New York’s Hudson Valley, which Porter calls home. One of those ingredients, kale, makes this latke recipe less than traditional—and very delicious.
Photo: Local Kitchen Blog
Curried Kale and Potato Latkes
Serves 4 to 6
No one would confuse these with traditional Jewish latkes: there is as much kale as there is potato, there are shallots and garlic in addition to the typical onion, and there are the additions of curry, cayenne, and coconut oil.
Let me warn you now: When you fry with curry, the house will smell like curry for days. But oh, these are so good: impossibly light and crisp, and nicely spiced. Six of them disappeared in the blink of an eye.
Nontraditional though they may be, I can think of worse ways to celebrate the miracle of the oil.
3 medium potatoes, such as Russet, grated
2 tsp. kosher salt
3 Tbsp. coconut oil (or other vegetable oil)
1 yellow onion, diced
2 small shallots, minced
4 garlic cloves, minced
1 small bunch kale, finely chopped
2 Tbsp. curry powder
1/2 tsp. cayenne pepper
2 eggs
2 tsp. fresh oregano leaves
Vegetable oil for frying (enough to fill your pan 1/2-inch deep)
Spread the potatoes in shallow layers in a large colander, sprinkling salt in between layers. Set aside.
In a large, deep skillet, heat coconut oil until fragrant. Add onion, shallot and garlic and sauté until slightly softened, about 3 to 4 minutes. Add kale, and sauté for an additional 5 to 8 minutes, or until kale has wilted. Add curry and cayenne pepper and cook for 1 minute more. Transfer kale mixture to a large bowl and set aside.
Press on the grated potato to eliminate excess water. Transfer to a clean kitchen towel, fold over, and twist the towel, removing as much water as possible.
Wipe out the skillet. Add vegetable oil to 1/2-inch depth and bring to 350 to 375 degrees over medium heat.
Meanwhile, combine the potato and kale mixture. Add eggs and oregano and mix well, taking care to beat the eggs, until the mixture is uniform. Using two soup spoons, form a 2-Tbsp. ball of latke batter and add to hot oil, flattening so that the oil comes up at least halfway on the sides of the latke. Repeat with the rest of the batter. Fill the skillet with latkes without crowding the pan.
Fry until the underside is crisp and a deep brown, about 1 to 2 minutes. Carefully flip the latkes and cook for another minute or 2 on the other side. Drain on a paper towel-lined plate. Serve hot.
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A potato pancakes recipe, straight from a Jewish grandmother
Latke-frying mistakes to avoid
Brussels sprout latkes are a thing, too
What’s your favorite latke recipe? Share it below!
