Chinese Latkes with Tangy Dipping Sauce
Appetizer
6
Melissa's Corporate Chefs
2 medium Potatoes
3 Organic Green Onions, finely chopped
1 Egg
1½ tablespoons Cornstarch
1 teaspoon Salt
2 tablespoons Vegetable Oil
1 teaspoon Sesame Seeds
1 clove Organic Garlic, minced
1 Organic Green Onions, finely chopped
4 tablespoons Soy Sauce
2 tablespoons White Vinegar
2 teaspoons Sesame Oil
1 teaspoon Sugar
Grate potatoes and mix together with green onions.
In a small bowl, lightly beat eggs; stir in cornstarch and salt.
Pour egg mixture into potatoes, coating potatoes well.
Heat 1 tablespoon oil in large skillet over medium-high heat. Drop potato mixture by tablespoonfuls into pan and flatten slightly with spatula; cook 3-4 minutes each side or until golden. Drain.
Toast sesame seeds in dry skillet over medium-high heat until lightly browned, stirring pan often.
Mix seeds with other ingredients.
Serve sauce with latkes.
