Name: Asian-Inspired Potato Latkes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Holiday
Ingredients: 3 pounds russet or Idaho potatoes, peeled and cut in half; 1 large onion, sliced into quarters; 2 eggs, beaten; 4 tablespoons all-purpose flour (or gluten-free flour); 6 scallions, chopped; 1 tablespoon fresh ginger, peeled and minced; 4 garlic cloves, minced; 1 tablespoon sesame oil; Salt & pepper; 2 cups of canola or vegetable oil; ¼ cup reduced-sodium soy sauce; 2 tablespoons rice vinegar; 1 clove garlic, crushed; 1 teaspoon sesame oil; 1 teaspoon dark brown sugar; ¼ teaspoon crushed red pepper; 1 scallion, chopped; 1 teaspoon sesame seeds; Toasted sesame seeds; Scallions, thinly sliced; Sour cream

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Hanukkah comes late this year, and I’m getting creative in the kitchen with these Asian-Inspired Potato Latkes for the holiday festivities! Having our annual Hanukkah party with the family and making potato pancakes is a real tradition! My father was truly the “Latke King!” I even inherited his oversized cast iron pan that’s been in the family for decades and that he used every year for our family Hanukkah parties. I only wish he was still around to celebrate with us 😢.

But, these are not my dad’s traditional latkes! These potato latkes have an Asian twist (of course!). I’ve added some scallions, ginger, garlic, and sesame oil. It’s subtle but so good. The best part, though, is the Asian dipping sauce! No applesauce with these latkes! But please don’t forget that dollop of sour cream too!

Crispy, golden-brown Asian-Inspired Potato Latkes (or potato pancakes) are just perfect for Hanukkah (or any time for that matter)!

How to make crispy, golden Potato Latkes:

First thing you’ll need is a large food processor, or you can shred the potatoes by hand (not recommended).
Shred the potatoes and onion and get as much of the moisture out as possible: In a food processor fitted with a shredding disc, shred the potatoes and onion. Transfer the shredded potatoes and onion onto a large mixing bowl with cheese cloth or a cloth napkin on top. Twist and wring the bundle to release as much moisture as possible and place it back in a large, dry mixing bowl.
Use a large mixing bowl for the batter: Add to the mixture the eggs, flour, half of the scallions, ginger, garlic, sesame oil, and season with salt and pepper. Mix well to combine.
It’s best to use a heavy cast iron pan or heavy skillet: In a large deep cast iron pan or skillet, add 1 to 2 inches of canola or vegetable oil and heat on medium- high heat. Test with a drop of water to see if the oil is hot enough (the drop of water should splatter when ready). Line a large baking sheet with paper towels and set aside.

I recommend using either russet or Idaho potatoes to make the potato pancakes.

Forming the batter to make perfect latkes:

Make sure to squeeze out the liquid as you’re forming the latkes: Place a healthy spoonful of the potato mix in hand and try to form a patty. Carefully place the potato mix in the pan. Gently press down on the mixture with a heat proof spatula to form a potato pancake. Repeat until pan is full but not crowded.
The latkes should be golden-brown on both sides: After 2 to 3 minutes, or once potato pancake is golden brown, carefully flip and continue to cook for another 2 to 3 minutes more. Once both sides are golden brown, remove the latkes and place on the baking sheet lined with paper towels in single layers with paper towels in between each layer.
Use paper towels on a baking sheet to layer the latkes and drain the oil: Once dried, place on baking sheet lined with parchment paper or aluminum foil and place in the oven to keep warm until serving.

It’s so much easier to use a food processor to shred the potatoes, instead of doing this by hand!

Using a heavy cast iron pan is highly recommended. The heavy pan really heats up the oil evenly.

How to make the tastiest dipping sauce:

Make the dipping sauce: In a small mixing bowl, whisk together these ingredients until well combined.

¼ cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 clove garlic, crushed
1 teaspoon sesame oil
1 teaspoon dark brown sugar
¼ teaspoon crushed red pepper
1 scallion, chopped
1 teaspoon sesame seeds

Serve the latkes with the dipping sauce, a side of sour cream, chopped scallions, and toasted sesame seeds.

The end result are gorgeous golden-brown Asian-Inspired Potato Latkes that the whole family will love!

TIPS & TRICKS:

It’s so much easier if you use a food processor to shred the potatoes!
Make sure to squeeze out any excess liquid from both the potatoes and the onions!
Using a cast iron pan will ensure that every batch of latkes cooks evenly and beautifully!
I don’t like a lot of oily foods, so once the latkes are nicely golden brown place them on a paper towel to drain off the oil.
This dipping sauce is the bomb, but feel free to use any dipping sauce of your choice. You can always add some sour cream on top (with extra sprinkles of green onions)!

WANT MORE?

If you like this recipe, you’re going to love my Five Spice Asian Latkes! These Asian-inspired latkes are sweet and savory, complete with the traditional toppings!

Suggested Wine Pairing:

2018 The Resident Pinot Noir, Wilamette Valley, Oregon. Bright and elegant with notes of cranberry, tart cherry and orange peel, balanced by a subtle garrigue and a hint of spice on a medium-bodied frame with a smooth finish. BUY THIS WINE

SEE MORE WINES