Asian Latkes with Gingered Sour Cream

READY IN: 20mins
Recipe by Mirj2338

Definitely not your normal everyday latke.

Top Review by PinkCherryBlossom

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, I 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.

Ingredients Nutrition


  1. Peel and grate the potatoes.
  2. Place in colander and set over large bowl, squeeze out as much liquid as possible.
  3. Stir together with the nuts, flour, wasabi& eggs.
  4. Heat 1 tbsp oil in lg, heavy skillet over medium-high heat.
  5. 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. Gingered Sour Cream: Stir together sour cream and ginger.

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