Chinese Latkes with Tangy Dipping Sauce |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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A fine example of fusion cooking, these tasty potato latkes are positively divine! Taken from the Potato Harvest Cookbook by Ashley Miller. Ingredients:
2 medium potatoes |
3 green onions, finely chopped |
1 egg |
1 1/2 tablespoons cornstarch |
1 teaspoon salt |
2 tablespoons vegetable oil |
1 teaspoon sesame seeds |
1 clove garlic, minced |
1 green onion, finely chopped |
4 tablespoons soy sauce |
2 tablespoons white vinegar |
2 teaspoons sesame oil |
1 teaspoon sugar |
Directions:
1. Grate potatoes and mix togehter with green onions.
2. In a small bowl, lightly beat eggs; stir in cornstarch and salt.
3. Pour egg mixture into potatoes, coating potatoes well.
4. Heat 1 tbsp.
5. oil in large skillet over medium-high heat.
6. Drop potato mixture by tablespoonfuls into pan and flatten slightly with spatula; cook 3-4 minutes each side or until golden.
7. Drain.
8. For sauce, toast sesame seeds in dry skillet over medium-high heat until lightly browned, stirring pan often.
9. Mix seeds with other ingredients.
10. Serve sauce with latkes.
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