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.