If you’re tired of the plain old fritters you’ve been making recently, how about an exciting fusion between two beloved cuisines? These scallion potato pancakes are a crossover between Jewish latkes and traditional Chinese scallion pancakes. The recipe is simple, and the taste is divine. What more do you need this holiday season? Here’s the recipe and how to make it!
Scallion Potato Pancakes: The Ingredients
2 bunches of scallions
2 large eggs, lightly beaten
1 small yellow onion, peeled and trimmed
2 ½ pounds russet potatoes, peeled
½ cup bleached cake flour
½ cup potato starch (about 2 ounces)
¾ cup vegetable oil
2 ½ teaspoons kosher salt, divided
2 teaspoons white sesame seeds, divided
2 teaspoons baking powder
1 teaspoon five-spice powder
½ teaspoon ground black pepper
Sour cream, for serving
These ingredients will yield about 12-16 pancakes, depending on their size.
How to Make These Pancakes
Thinly slice the light and dark green parts of the scallions. Reserve the remaining scallions. Use a food processor to shred the onion and potatoes. Place the shredded veggies in batches on a clean kitchen towel and squeeze firmly to remove excess liquid. Transfer the onion and potatoes to a large bowl and add the sliced scallions, potato starch, eggs, cake flour, baking powder, 2 teaspoons salt, pepper, and five-spice powder. Stir well to combine.
Grab a cast-iron skillet and pour oil. Heat over medium heat until it starts to shimmer. Spoon about ¼ cup of potato batter for each pancake and place it into the hot oil. Work in batches of three or four, depending on the size of your skillet. Use a heat-resistant or metal spatula to press the pancakes to flatten them. Cook over medium heat until the bottoms and edges are crisp and browned (about three to five minutes).
Top each pancake with a pinch of sesame seeds and salt to taste. Flip and cook for a few more minutes. Transfer to a wire rack to cool. Serve your scallion potato pancakes with sour cream, topped with more scallions.