These little potato latkes are good for lunch, late Sunday breakfast or light dinner if served with a side of salad. Easy to make and even easier to eat. Salty soy with pungent garlic and nutty sesame sauce brings the dish to a next level. It's not a traditional sour cream condiment and it makes these pancakes different from their rosti cousin.
recipe adapted from here
- Potatoes - 2 big
- Onion - 1/2 small
- Cornstarch - 3 teaspoons
- Salt, pepper to taste
- Oil for frying
- Grate the potatoes using a fine grater.
- Wrap the potatoes in a clean kitchen towel or paper towel and squeeze dry to get rid off extra liquid in the potatoes.
- Put the potatoes into a large bowl.
- Finely grate the onion and add it to the potatoes.
- Add the cornstarch, salt, pepper and mix well.
- Heat a thin layer of oil in a skillet over medium heat.
- Spoon the mixture and drop it onto a pan, spread it a little to form a thin layer.
- Dry for 2-3 minutes on each side until the potatoes are cooked through and golden.
- Put on a paper towel to get rid off oil.
For the sauce
- Soy sauce - 3 tablespoons
- Garlic, finely minced - 2 cloves
- Sesame oil - 1 teaspoon
- Vinegar - 1 teaspoon
- Maple syrup - 1 teaspoon
- Sesame seeds to taste
- Mix all the ingredients for the sauce.