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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


  • 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


  • 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


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.