Close
Ingredients
| russet potatoes: 2 whole potatoes |
| green onions - spring or scallion: 3 whole onions (finely chopped) |
| eggs: 1 |
| cornstarch: 1 1/2 Tbl |
| salt: 1 tsp |
| vegetable oil: 2 Tbl |
| dried sesame seeds: 1 tsp |
| garlic: 1 clove (minced) |
| green onions - spring or scallion: 1 whole onion (finely chopped) |
| soy sauce: 4 Tbl |
| distilled vinegar: 2 Tbl |
| sesame oil: 2 tsp |
| granulated sugar: 1 tsp |
Chinese Latkes with Tangy Dipping Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
8 min -
Servings
4 serving(s)
Tags
- Grate potatoes and mix togehter with green onions.
- In a small bowl, lightly beat eggs; stir in cornstarch and salt.
- Pour egg mixture into potatoes, coating potatoes well.
- Heat 1 tbsp.
- oil in large skillet over medium-high heat.
- Drop potato mixture by tablespoonfuls into pan and flatten slightly with spatula; cook 3-4 minutes each side or until golden.
- Drain.
- For sauce, toast sesame seeds in dry skillet over medium-high heat until lightly browned, stirring pan often.
- Mix seeds with other ingredients.
- Serve sauce with latkes.