Asian Inspired Potato Pancakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ready, Set, Cook Special Edition Contest Entry. I love potato pancake and latkes. this recipe adds different vegetables and asian dipping sauce to create a whole new kind of dish Ingredients:
1 (20 ounce) package simply potatoes® shredded hash browns |
2 medium carrots, peeled and shredded |
1/4 cup red bell pepper, finely diced |
4 shiitake mushrooms, finely diced (optional) |
1/4 cup green onion, minced |
1 garlic clove, minced |
1/4 cup canned corn, washed and drained |
salt and pepper |
2 eggs, lightly beaten |
1/3 cup all-purpose flour |
1/4 cup vegetable oil |
dipping sauce |
3 tablespoons soy sauce |
1 1/2 tablespoons rice vinegar |
1/2 tablespoon sesame oil |
1 teaspoon sugar |
1/4 teaspoon hot red pepper flakes |
Directions:
1. In a large bowl, combine hash browns, carrot, pepper, mushroom, onion, garlic, and corn. Season with salt and pepper. Add egg and flour and mix together to form batter.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Drop batter, about 1/4 cup at a time, onto skillet and gently flatten into circles (you will be able to cook 3-4 at a time). Cook for about 4 minutes on each side, until crisp and golden brown.
3. Repeat with the remaining batter and oil.
4. Meanwhile, in a small bowl, whisk together dipping ingredients. Serve with warm pancakes.
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