Kalo Latkes
Top each latke with toppings of your choice. Pictured here are some ideas such as kimchi, seaweed salad, white shrimp salad, smoke ono, edamame purée, and black pepper honey yogurt. The possibilities are endless!
Chef Dan Robayo
Ingredients
3 cups kalo, fully cooked and grated
1 Tbsp. minced garlic
2 whole eggs
2 Tbsp. all-purpose flour
1 tsp. Hawaiian coarse salt
1/2 tsp fresh ground black pepper
Vegetable oil for sautéing
Directions
Heat 1 tsp. of oil in a small pan. Once hot, add minced garlic and sauté until slightly browned and aromatic. Set aside.
In a bowl, combine kalo, eggs, flour, garlic, salt, and pepper with fork. Do not overmix. Form into 2 Tbsp. balls and flatten by hand to 1/4-1/8" thickness.
In a large nonstick pan, heat 1 Tbsp. oil until hot, then add latke mixture to pan and cook on each side until crispy and slightly browned, roughly 60-90 seconds per side. Once crisped, set on a paper towel lined plate to drain excess oil.
Leave a comment
Please note, comments must be approved before they are published