With Chanukah and Christmas butting up so close to each other this year, we decided to combine two age old Jewish traditions – latkes and Chinese food – into one simple dish. (Yes, Chinese food on Christmas is an ancient, time honored Jewish tradition. Don’t argue.)
Scallion Potato Pancakes With Sriracha Sour Cream
Prep time
Cook time
Total time
Author: The Vegan Video Pantry
Serves: about 2 dozen
Ingredients
- ***For the pancakes***
- 1.5 lbs potatoes (about 2 large ones), grated and patted dry
- 3 tbsp corn starch
- 1.5 cups AP flour
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 tbsp chopped cilantro
- 4-5 scallions, finely chopped
- ground pepper to taste
- ¼ cup soy sauce
- lots of canola or other high heat oil
- ***For the sour cream***
- 10 oz firm tofu
- ¼ cup lemon juice
- ¼ cup rice vinegar
- salt and pepper to taste
- as much sriracha as you can handle!
Instructions
- Combine grated potatoes, corn starch, garlic, ginger, cilantro, scallions, flour and pepper in a large bowl.
- Drizzle in soy sauce, then mix with your hands until you have a sticky dough. Set aside.
- To make the sour cream, combine all ingredients except sriracha in food processor and blend until smooth. Add in sriracha, tasting as you go to make sure you get the spiciness just right. Transfer to a serving dish.
- Heat oil in a cast iron (preferable) or non-stick skillet (back up option) over medium high heat.
- When the oil starts to shimmer, use a spoon to drop in a scoop of pancake dough, then flatten it out a bit. Wait until it starts to bubble around the edges before you add more pancakes, making sure not to crowd the pan.
- Let them cook for about three minutes or until the edges start to brown, then flip and repeat on the second side.
- Place finished pancakes on a paper towel lined baking sheet to drain off excess oil.
- Repeat with remaining batter, adding oil as necessary. (Don’t skimp on the oil!)
- Serve immediately with your homemade Sriracha Sour Cream and some soy sauce for dipping.
Canola oil is kinda terrible. Actually it’s the worst ever. Totally GMO, even the organic stuff is likely contaminated. I’m using avocado oil or coconut oil these days. Both great high heat oils.
We try to use simple affordable ingredients that are easily accessible in our videos, but we always encourage viewers to tailor our recipes to their liking or dietary needs. Thanks for sharing these alternatives, Adam!