Chinese Latkes With Tangy Dipping Sauce
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #31873
April 26, 2019
Categories: Vegetables, Appetizers, Potatoes, Asian, Jewish, Stove Top, Hot Appetizers more
"Chinese latkes? Why not, in this era of fusion cooking? The Tangy Chinese Dipping Sauce replaces sour cream as a garnish and more than makes up for its absence. Make a lot of these latkes -- they disappear quickly."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (174.6 g)
- Calories 174.4
- Total Fat - 5.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 226 mg
- Sodium - 725.3 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 2.7 g
- Sugars - 1.5 g
- Protein - 9.6 g
- Calcium - 46.4 mg
- Iron - 1.7 mg
- Vitamin C - 11.2 mg
- Thiamin - 0.1 mg
Step 1
With a fine grater, grate the potatoes into a medium bowl. Add the scallions.
Step 2
In another bowl, beat the egg with the cornstarch and salt, then add to the potato mixture, stirring well.
Step 3
In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. When hot, drop a tablespoon of the potato mixture into the pan and flatten slightly with the back of the spoon. Continue making pancakes in this way until the pan is filled. Cook the pancakes 3 to 4 minutes on each side, or until lightly browned. Drain on paper towels.
Step 4
Add the remaining oil and cook the rest of the potato mixture in the same manner.
Step 5
Serve hot with the Chinese Dipping Sauce on the side.
Tips & Variations
No special items needed.
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