Ingredients
-
4
-
1/4
-
1/4
-
2
-
2
-
-
-
1/2
-
2
-
-
-
-
-
-
Directions
Asian Latkes with Gingered Sour Cream,Definitely not your normal everyday latke.,I hate to say this but I was a little bit dissapointed with this. It just tasted a little bland. I made large round pan size latkes as I couldn’t get the small ones to cook through and stay together. If I were to make this again I would do the following. 1. Grate the potatoes with a cheese grater, used a julienne cut and although they were cooked they were still a bit firm. 2. Add some more flavours, despite the wasabi powder all I could taste was the potato and an aroma of wasabi. I think they would be great with some soy, scallions and maybe sesame seeds added. I will make this again someday with my changes and report back later.,Definitely not your normal everyday latke.
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Steps
|
1
Done
|
Peel and Grate the Potatoes. |
|
2
Done
|
Place in Colander and Set Over Large Bowl, Squeeze Out as Much Liquid as Possible. |
|
3
Done
|
Stir Together With the Nuts, Flour, Wasabi& Eggs. |
|
4
Done
|
Heat 1 Tbsp Oil in Lg, Heavy Skillet Over Medium-High Heat. |
|
5
Done
|
Form Batter Into Silver Dollar Size Patties and Fry Til Golden Brown on Both Sides, Adding More Oil and Adjusting the Heat as Needed. |
|
6
Done
|
Gingered Sour Cream: Stir Together Sour Cream and Ginger. |
