Asian-Inspired Potato Latkes

Hanukkah comes early this year, so 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 Potato Latkes:

1. First thing you’ll need is a large food processor, or you can shred the potatoes by hand (not recommended).
2. 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.
3. 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.
4. 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.

Forming the batter to make perfect latkes:

1. 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.
2. 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.
3. 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.

How to make the tastiest dipping sauce:

1. Make the dipping sauce: In a small mixing bowl, whisk together all of the ingredients until well combined.
2. Serve the latkes with the dipping sauce, a side of sour cream, chopped scallions, and toasted sesame seeds.

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

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.

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

Asian-Inspired Potato Latkes

★★★★★ 5 from 7 reviews

• Author: Asian Caucasian
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Yield: 20 latkes 1x
• Category: Appetizer, Vegetarian
• Method: stove top
• Cuisine: Asian-fusion

Print

Pin

---

Description

These delicious Asian-Inspired Potato Latkes are crispy and golden brown with Asian flavors and a special sauce!

---

Scale 1x2x3x

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

For the dipping sauce:

• 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

For the garnish:

• Toasted sesame seeds
• Scallions, thin sliced
• Sour cream

---

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Once dried, place on baking sheet lined with parchment paper or aluminum foil and place in the oven to keep warm until serving.
7. To make the dipping sauce: In a small mixing bowl, whisk together all of the ingredients until well combined.
8. Serve the latkes with the dipping sauce, a side of sour cream, chopped scallions, and toasted sesame seeds.

---

---

Notes

You can use gluten-free flour instead of regular flour.

Keywords: potato latkes, easy potato latkes, potato pancakes, potatoes, Hanukkah food

Follow my blog with Bloglovin

If you liked this recipe, try our Five Spice Asian Latkes.

Shop products featured in this recipe: