Asian Inspired Potato Pancakes Recipes

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ASIAN POTATO LATKES



Asian Potato Latkes image

Provided by Joseph Poon

Categories     Food Processor     Mixer     Potato     Appetizer     Cocktail Party     Kid-Friendly     Pan-Fry     Party     Potluck     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 65 pancakes

Number Of Ingredients 6

4 large all-purpose potatoes (about 2 1/2 pounds), peeled
1/2 cup fresh cilantro, finely chopped (about 1 small bunch)
1/4 cup fresh ginger, finely chopped (1 ounce, about a 2-inch piece)
2 cups dry Italian breadcrumbs, plus additional, if needed
1 cup heavy cream
1 teaspoon unsalted butter

Steps:

  • Coarsely grate potatoes with a hand grater or in a food processor fitted with coarse grating disk. Squeeze between several thicknesses of paper towel to remove as much moisture as possible.
  • Transfer potatoes to bowl of an electric mixer, add cilantro and ginger, and toss with a spoon. Stir in breadcrumbs, cream, and butter, and season with salt and pepper.
  • Using paddle attachment, beat mixture at low speed for 2 minutes to blend. If mixture seems too wet to form into balls, beat in more breadcrumbs, a few teaspoons at a time, until desired consistency is reached. Let the mixture rest, uncovered, for 30 minutes.
  • Heat a large nonstick skillet over medium-high heat without any oil. Using a tablespoon, form mixture into 1-inch balls. Place 6 to 8 balls in skillet and cook, pressing gently with spatula to flatten, until undersides are golden brown, 2 to 3 minutes. Turn pancakes over and continue to cook, pressing occasionally, until golden brown and cooked through, 2 to 3 minutes more.
  • Use remaining batter to make more pancakes in same manner. Serve warm.

ASIAN INSPIRED POTATO PANCAKES



Asian Inspired Potato Pancakes image

Ready, Set, Cook Special Edition Contest Entry. I love potato pancake and latkes. this recipe adds different vegetables and asian dipping sauce to create a whole new kind of dish

Provided by joplin_7_7_7

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 medium carrots, peeled and shredded
1/4 cup red bell pepper, finely diced
4 shiitake mushrooms, finely diced (optional)
1/4 cup green onion, minced
1 garlic clove, minced
1/4 cup canned corn, washed and drained
salt and pepper
2 eggs, lightly beaten
1/3 cup all-purpose flour
1/4 cup vegetable oil
dipping sauce
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1/2 tablespoon sesame oil
1 teaspoon sugar
1/4 teaspoon hot red pepper flakes

Steps:

  • In a large bowl, combine hash browns, carrot, pepper, mushroom, onion, garlic, and corn. Season with salt and pepper. Add egg and flour and mix together to form batter.
  • Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Drop batter, about 1/4 cup at a time, onto skillet and gently flatten into circles (you will be able to cook 3-4 at a time). Cook for about 4 minutes on each side, until crisp and golden brown.
  • Repeat with the remaining batter and oil.
  • Meanwhile, in a small bowl, whisk together dipping ingredients. Serve with warm pancakes.

Nutrition Facts : Calories 166.8, Fat 12, SaturatedFat 1.9, Cholesterol 62, Sodium 542.9, Carbohydrate 11.1, Fiber 1.3, Sugar 2.6, Protein 4.3

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