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Mini ginger latkes with dipping sauce

By Sagegreen • November 24, 2010 • 8 Comments

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Mini ginger latkes with dipping sauce — 1 of 4

Author Notes: As a huge fan of scallion pancakes I wondered what it would be like to create a mini Asian-styled latke with a potato base. You can see the results. I uploaded photos of stages. —Sagegreen

Serves 4-6

4 ounces soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh grated peeled ginger
1 cup grated russet or Yukon gold potato, skins on or off
1/4 cup grated leek bulb
1/4 cup grated yellow onion
1/2 cup grated peeled carrot
1/4 cup grated parsnip
1/4 cup minced green scallion
3 tablespoons (or more) of fresh grated and peeled ginger, to taste
dash of kosher salt
dash of black ground pepper
1 tablespoon black sesame seeds, optional
2 eggs, beaten
3 ounces lemon panko bread crumbs
peanut or olive oil for frying (or other high smoke point oil)
sliced scallions for garnish

For the dipping sauce combine soy, vinegar, and ginger. Set aside.
In a large bowl combine the grated potato with the other grated vegetables and ginger. Add scallions, the salt and pepper, and optional sesame seeds, if you want.Squeeze all the excess liquid from this mix using a colander, cheesecloth or your bare hands. Return to the bowl.
Mix in the eggs and panko bread crumbs. Form tablespoon= sized patties.
Heat a heavy gauge frying pan with a generous coating of oil. When a drop of liquid would sizzle in the pan, proceed to add a manageable number of the patties to the pan. As soon as the bottom of each turns golden brown, turn over. When golden on top, transfer to paper towels to drain.
Serve with the dipping sauce and sliced scallions. Pair these with sake if you like.