Chinese Latkes With Tangy Dipping Sauce Recipe - Cooking Index
Chinese Latkes With Tangy Dipping Sauce Recipe - Cooking Index
Chinese latkes? Why not, in this era of fusion cooking? If Molly Goldberg had spent time in Peking, these are the potato pancakes that she would have cooked. 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.
Courses: Dessert, Starters and appetizers| 2 teaspoons | 10ml | Potatoes (medium) |
| 3 | Scallions, green and white parts - finely chopped | |
| 1 | Egg | |
| 1 1/2 tablespoons | 22ml | Cornstarch |
| 1 teaspoon | 5ml | Salt |
| 2 tablespoons | 30ml | Vegetable oil |
| Chinese Dipping Sauce - (see recipe) |
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 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. 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.
This recipe yields 12 to 15 small pancakes; 4 servings.
Note: The recipe for the dipping sauce makes an ample amount, so even if you double the amount of pancakes, it should still be enough.
Source:
Cookbook Digest, Sep/Oct, 1999
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