Kimchi Kartoffelpuffer

Man, I like being neighbors with Fräulein Kimchi!  Not only is she charming and multi-talented; she opened her kitchen doors to let me help prep for her bigger gigs and paid me handsomely with a jar of red cabbage kimchi.  That stuff is tasty, crunchy, and cooks up divinely.  

First we used it in kimchi-avocado quesadillas.  And then I tried throwing a few tablespoons into a batch of Kartoffelpuffer.

SUCCESS!  I want to write to the copyright office about these!  They were SO COOL, and Fräulein Kimchi may be on board after I pitched them to her.  Since potato pancakes are a popular snack to sop up the Glühwein at Christmas markets, I think a spicy Korean version would be just the thing for her to dish out this winter at Street Food Thursday.  Maybe I could get some royalties for the brilliant idea.  According to Google, I am the first one ever to have made this thing auf Deutsch.

The red cabbage gleamed like a gem and added pickliness and tang.  I left out half the onion from my recipe, which the kimchi made up for.

Fall has come.  The winds have blown in clouds, which really cut through the summer's urge to get outside.  Staying in more, I'll be cooking more and blogging more again.  

Not to mention, this year's Thanksgiving coincides with Chanukah.  I am scheming up a Thanksgivukkah feast.  Sweet-potato latkes, pumpkin churros - I'll skip the sufganiyot, a.k.a. jelly doughnuts, entirely since I've never made them.  It's gonna be tasty, so stay tuned.

The recipe for this winner?  Take my basic recipe for latkes.  Use half the onion and add 3 tablespoons of kimchi, or more as desired.  Fry.  Top with more kimchi and sour cream.  Best to skip the applesauce for this one!