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Jayne Cohen's Scallion Latkes with Asian Dipping Sauce
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By Jayne Cohen
Posted December 6th, 2008
Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations
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Servings: 4
Author Notes: Not even Merlin could make the magic of a potato pancake last the full eight days of the holiday, and after a while, my search for something different turns into an obsession.

These scallion latkes, reminiscent of those savory little pancake served as dim sum, make use of ancient Chinese wisdom.  the bracing, clean flavors of ginger, vinegar, and soy provide a sprakling antidote to the oily richness, as well as welcome respite from the ubiquitous sour cream or yogurt cream.
Ingredients: For the Dipping Sauce:
2 tablespoons soy sauce
2 tablespoons orange juice
1 tablespoon rice vinegar
2 teaspoons Asian toasted sesame oil
1 teaspoon peeled and grated fresh ginger
chili oil (optional)

For the Latkes:
2 bunches of scallions, white and light green parts, trimmed and thinly sliced
2 tablespoons canola oil, plus additional for frying
1 teaspoon peeled and minced fresh ginger
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons soy sauce
1 1/2 pounds russet (baking) or Yukon gold potatoes, peeled
1/2 teaspoon baking powder
1 large egg
salt and freshly ground black pepper to taste
2 tablespoons matzoh meal or unbleached all-purpose flour
Instructions: Prepare the dipping sauce:
Stir together all the ingredients and let the flavors mingle for at least 30 minutes.

Start the latkes:
In a large skillet, sauté the scallions over moderately high heat in the oil until tender and just beginning to brown at the edges. Stir in the ginger, garlic, and soy sauce, and cook for 2 to 3 minutes. Remove with a slotted spoon and set aside to cool briefly.

Shred the potatoes, using the shredding disk in a food processor. Transfer the potatoes to a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible. Remove the shredding disk from the processor and replace with the steel blade. Return about one third of the shredded potatoes to the food processor and roughly puree, using the pulse motion.

Transfer the puree to a large bowl, add the remaining potatoes and the egg, salt and pepper to taste, the baking powder, and matzoh meal. Stir in the scallions until thoroughly combined.

In a 10- to 12-inch heavy skillet, heat about 1/4 inch of oil over high heat until it is hot but not smoking. Drop 1/4 cup of the batter into the pan, and flatten with a spatula. Repeat with more batter, cooking no more than 4 or 5 latkes at a time; crowding the pan will give you soggy latkes.

Regulate the heat carefully, reducing it to medium as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. fry until crisp and golden on the other side.

As the latkes are done, transfer them to paper towels or untreated brown paper bags to drain. Continue making latkes in the same manner until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.


 

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