Scallion Latkes with Sesame Cream (Asian Latkes)
Scallion latkes with sesame cream (or Asian latkes) are the carb-bomb-adapted-from-a-Chanukah-tradition you never knew you needed. As New Yorkers, we have eaten and ranked many latkes in our day and live to tell the greasy tales (comforting hole in the wall with a side of chopped liver: Eisenberg’s in Flatiron; dressed up with caviar with a seltzer coffee: Russ & Daughters Cafe; at 4AM when you’re a broke NYU student: Veselka). But we believe latkes deserve to be celebrated all year, which brings us to the new frontier that literally no one has asked for: Asian latkes.
We’ve made many latkes over the years and even hit peak fat making latke sandwiches (inspired by Napkin Friends in Seattle). But this year, we decided to make latkes with a bit of a kick. We used fresh scallions from our garden (did we California ok?) alongside spicy hot sesame oil and tangy rice wine vinegar to add a bit more flavor to our potato pancakes. We then topped them with sesame cream, made by mixing sour cream with sesame oil and soy sauce. Top with toasted sesame seeds and more scallions and wowza you are NOT doing anything else productive for the rest of the day.
Scallion Latkes with Sesame Cream (Asian Latkes) Recipe
- 2 pounds russet potatoes, peeled and cubed
- 1/4 cup onion, sliced
- 2 eggs, beaten
- 2-4 tablespoons all purpose flour
- 2 large scallions, chopped
- 1 inch knob of fresh ginger, peeled and minced
- 4 garlic cloves, minced
- 2 tablespoons sesame oil (hot, if you prefer)
- 2-3 cups of vegetable oil
- 1-2 cups sour cream
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- Toasted sesame seeds, for garnish
- Lay a large cheese cloth across the top of a large mixing bowl. Set aside.
- In a food processor fitted with a shredding disc, shred the potatoes and onion.
- Transfer the shredded potatoes and onion onto the cheese cloth on top of the mixing bowl. Twist and wring the bundle to release as much moisture as possible. Let rest on top of bowl for 5 minutes.
- Remove shredded potatoes and onion and place in a separate mixing bowl. Add eggs, flour, 1/2 of chopped scallions (save rest for the garnish), ginger, garlic, sesame oil (hot sesame oil if you prefer), and a crack of salt and pepper, and mix until combined.
- Place ball of shredded potato mix in hand and try to form a patty. If too wet, add flour to mix 1-2 tablespoons at a time.
- In a large deep skillet or pan, add 1-2 inches of vegetable oil and heat to 375 degrees F on medium high heat.
- Pre-heat oven to 200 degrees F.
- Line a large baking sheet with parchment paper and set aside.
- Line a plate or large baking sheet with paper towels and set aside.
- Separately on a sheet of parchment paper or cutting board, shape handfuls of shredded potato mix.
- Once oil reached 375 degrees F, carefully place shredded potato balls in pan. After 10 seconds or so, gently press down with a heat proof spatula to form a potato pancake / latke shape. Repeat until pan is full but not crowded.
- After 2-3 minutes and once potato pancake / latke has browned, carefully flip and continue to cook for 2-3 minutes more.
- Once fully browned, remove latkes with spatula and place on plate lined with paper towels.
- Once dried, place on baking sheet lined with parchment paper and place in oven to keep warm until serving.
- To make sesame cream, mix sour cream with rice wine vinegar. Then mix in either soy sauce and/or sesame oil (or hot sesame oil).
- Serve latkes with a dollop of sesame cream, a sprinkle of scallions, and toasted sesame seeds.
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