| CHINESE LATKES WITH TANGY DIPPING SAUCE |
2 medium potatoes
3 scallions, green and white parts, finely chopped
1 egg
1 ½ Tbsp. cornstarch
1 tsp. salt
2 Tbsp. vegetable oil
Chinese Dipping Sauce, (below)
With a fine grater, grate the potatoes into a medium bowl. Add the
scallions. In another bowl, beat the egg with the cornstarch and salt,
then add to the potato mixture, stirring well.
In a large frying pan, heat 1 Tbsp. 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 3-4 minutes on
each side, or until lightly browned. Drain on paper towels. Add the
remaining oil and cook the rest of the potato mixture in the same
manner. Serve hot with the Chinese Dipping Sauce on the side.
Chinese Dipping Sauce
1 tsp. sesame seeds
1 small clove garlic, minced
1 scallion, green and white parts, finely chopped
4 Tbsp. soy sauce
2 Tbsp. white vinegar
2 tsp. sesame oil
1 tsp. sugar
In a toaster or heavy skillet, toast the sesame seeds over medium-high
heat until slightly browned. Transfer the sesame seeds to a small bowl
and add the remaining ingredients. Mix well. Serve at room
temperature.
A “fusion food” recipe from The Potato Harvest Cookbook