Chagigah Kitchen: Tangy Latkes

Hello, Chagigah listeners! Summer’s coming, leaving you a little extra time for snacking between family beach trips. How to balance the two, you may be wondering? There’s a whole world of healthy, kosher meals that will keep your vacation body in check without boring your palate. This week we’re heading East for a little Chinese spin on a traditional Jewish treat—enjoy this delicious spin on the latke with some tangy Chinese-fusion dipping sauce! For food recommendations, critiques, and reactions, we’re always listening at chagigah@wers.org. You can have your latkes and eat them, too!

For Latkes (from Food.com)
- 2 medium potatoes
- 3 green onions, finely chopped
- 1 egg
- 1 1/2 tablespoons cornstarch
- 1 teaspoon salt
- 2 tablespoons vegetable oil

For Chinese Dipping Sauce
- 1 teaspoon sesame seed
- 1 clove garlic, minced
- 1 green onion, finely chopped
- 4 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sugar

Directions:

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 tbsp. 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.

For sauce, 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.

By Jamie Loftus