Scallion Potato Latkes with Ginger Dipping Sauce
I find Idaho potatoes make the best potato latkes. I prefer to leave them unpeeled when making latkes, saves a bit of work and let’s us get some added fiber. This recipe is a take off the standard Chinese scallion pancakes, made with Idaho potatoes and cut into pieces with a nice dipping sauce. Use a non stick pan and you will only need a tablespoon of oil to make this batch.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 2 cups grated potatoes
- 1/2 cup thinly sliced scallions
- 3 eggs, beaten
- 2 tablespoons flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper to taste
- 1 tablespoon sesame oil
Sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sliced scallions
- 1 teaspoon grated ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
Preparation
Place the grated potatoes in a towel and squeeze out as much moisture as possible.
Place potatoes in a medium bowl and add scallions, eggs, flour and salt and pepper. Heat a small non stick frying pan over meidum-high heat. Spoon a large portion of latke and flatten with a fork. Make one large latke at a time. Once browned, flip over and cook until done. Remove to a plate and cut into pieces. Serve with sauce.
Make the sauce:
Combine all ingredients and whisk to blend.
