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Ingredientes
- 2 med potatoes
- 3 x scallions, green and white parts finely minced
- 1 x egg
- 1 1/2 Tbsp. cornstarch
- 1 tsp salt
- 2 Tbsp. vegetable oil Chinese Dipping Sauce (see recipe)
Direcciones
- With a fine grater, grate the potatoes into a medium bowl. Add in the scallions. In another bowl, beat the egg with the cornstarch and salt, then add in to the potato mix, stirring well.
- In a large nonstick skillet, heat 1 Tbsp. of the oil over medium-high heat. When warm, drop a Tbsp. of the potato mix into the pan and flatten slightly with the back of the spoon. Continue making pancakes in this way till the pan is filled. Cook the pancakes 3 to 4 min on each side, or possibly till lightly browned. Drain on paper towels. Add in the remaining oil and cook the rest of the potato mix in the same manner. Serve warm with the Chinese Dipping Sauce on the side.
- This recipe yields 12 to 15 small pancakes; 4 servings.
- Note: The recipe for the dipping sauce makes an ample amount, so even if you double the amount of pancakes, it should still be sufficient.
- Comments: Chinese latkes Why not, in this era of fusion cooking If Molly Goldberg had spent time in Peking, these are the potato pancakes which she would have cooked. The tangy Chinese Dipping Sauce replaces lowfat sour cream as a garnish and more than makes up for its absence. Make a lot of these latkes - they disappear quickly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 4 servings | |
| Calories 152 | |
| Calories from Fat 71 | 47% |
| Total Fat 7.99g | 10% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 47mg | 16% |
| Sodium 604mg | 25% |
| Potassium 381mg | 11% |
| Total Carbs 17.57g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.96g | 1% |
| Protein 3.2g | 5% |
