Chinese Latkes with Tangy Dipping Sauce

A fine example of "fusion" cooking, these tasty potato latkes are positively divine! Taken from the "Potato Harvest Cookbook" by Ashley Miller.

• Ready In: 18 mins
• Serves: 4

Ingredients

• For Latkes

• 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 seeds
• 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

1. Grate potatoes and mix togehter with green onions.
2. In a small bowl, lightly beat eggs; stir in cornstarch and salt.
3. Pour egg mixture into potatoes, coating potatoes well.
4. Heat 1 tbsp.
5. oil in large skillet over medium-high heat.
6. Drop potato mixture by tablespoonfuls into pan and flatten slightly with spatula; cook 3-4 minutes each side or until golden.
7. Drain.
8. For sauce, toast sesame seeds in dry skillet over medium-high heat until lightly browned, stirring pan often.
9. Mix seeds with other ingredients.
10. Serve sauce with latkes.