Chinese Latkes with Tangy Dipping Sauce
The tangy dipping sauce replaces sour cream as a garnish and more than makes up for its absence. Just be sure to make a lot of these latkes: They disappear quickly!
2 medium potatoes
3 scallions, green and white parts, finely chopped
1 1/2 tablespoons cornstarch
1 teaspoon salt
2 tablespoons vegetable oil
Chinese Dipping Sauce, see below
1. With a fine grater, grate the potatoes into a medium bowl. Add the scallions. In another bowl, beat the egg with the cornstarch and salt, then add to the potato mixture, stirring well.
2. In a large nonstick frying pan, heat 12 tablespoon of the oil over medium-high heat. When hot, drop a tablespoon of the potato mixture into the pan and flattens slightly with the back of the spoon.
3. Continue making pancakes in this way until the pan is filled. Cook the pancakes 3-4 minutes on each side, or until lightly browned. Drain on paper towels. Add the remaining oil and cook the rest of the potato mixture in the same manner. Serve hot with the Chinese Dipping Sauce on the side.
Yields 12-15 small pancakes; serves 4.
Chinese Dipping Sauce
1 teaspoon sesame seeds
1 small clove garlic, minced
1 scallion, green and white parts, finely chopped
4 tablespoons soy sauce
2 tablespoons white vinegar
2 teaspoons sesame oil
1 teaspoon sugar
In a toaster oven or heavy skillet, toast the sesame seeds over medium-high heat until slightly browned. Transfer the sesame seeds to a small bowl and add the remaining ingredients. Mix well. Serve at room temperature.
Yields 1/2 cup.
Adapted from The Potato Harvest Cookbook, by Ashley Miller (Taunton Press, 1998). Copyright (c) 1998 by Ashley Miller. Reprinted by permission of Taunton Press.
Adapted from The Potato Harvest Cookbook, by Ashley Miller (Taunton Press, 1998).
Why not Chinese latkes? Scallions, sesame seeds, garlic, and soy sauce added to grated potato make a fabulous fusion version of the Hanukkah classic.