Chinese Latkes with Tangy Dipping Sauce
Crispy, golden, and bursting with bold flavors, these Chinese Latkes with Tangy Dipping Sauce are a delightful twist on the classic potato pancake. This recipe combines grated russet potatoes and carrots with aromatic scallions, garlic, and a hint of soy sauce and sesame oil, creating a savory fusion of textures and tastes. Expertly pan-fried to achieve a perfectly crunchy exterior, these latkes are paired with a tantalizing dipping sauce made from soy sauce, rice vinegar, honey, and a touch of chili flakes for the ultimate umami experience. Ready in just 35 minutes, this quick and easy dish makes for the perfect appetizer, snack, or side dish that will wow your family and guests. Serve warm and watch as these irresistible latkes are devoured in no time!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Carrot
- 3 stalks Scallions
- 2 cloves Garlic
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Vegetable oil
- 3 tablespoons Soy sauce (for dipping sauce)
- 2 tablespoons Rice vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Chili flakes
- 1 teaspoon Sesame seeds
Instructions
Peel the potatoes and carrot, then grate them using a box grater or food processor. Place the grated vegetables onto a clean kitchen towel and wring out as much moisture as possible.
Finely chop the scallions and mince the garlic cloves. Add them to the grated vegetables in a large mixing bowl.
In a small bowl, whisk the eggs together. Add the eggs, flour, soy sauce, sesame oil, salt, and ground black pepper to the vegetable mixture. Stir together until well combined.
Heat the vegetable oil in a large skillet over medium heat. While the oil heats, form the vegetable mixture into small patties, about 3 inches in diameter and 1/2 inch thick.
Carefully place the latkes into the hot oil, frying in batches to avoid overcrowding the pan. Fry each side for 3–4 minutes, or until golden brown and crispy. Transfer the cooked latkes to a plate lined with paper towels to drain excess oil.
To make the tangy dipping sauce, combine the soy sauce, rice vinegar, honey, chili flakes, and sesame seeds in a small bowl. Stir until well mixed.
Serve the latkes warm with the tangy dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 40.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5857 mg | 255% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 17.8 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 251 mg | 19% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4553 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
