Kalo or ʻUlu Latkes

This recipe is from by Chef Dan Robayo of Magic’s Grill, and is reprinted by kind permission from our friends at Hawaiʻi ʻUlu Cooperative. Serve them with your favorite toppings, as a pupu or a side.

3 cups (12 oz) fully cooked kalo or ʻulu, 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
Macadamia or sunflower oil for sautéing

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 or ʻulu, 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.