Potato Pancakes with Wasabi
Crispy potato pancakes flavored with wasabi paste, garlic, and cilantro.
Ingredients
- 1 ½ pounds russet or red-skinned potatoes (peeled and grated)
- ¼ cup chopped green onions (include some greens)
- 3 tablespoons fresh cilantro (chopped)
- 2 tablespoons all-purpose flour
- 2 tablespoons prepared wasabi paste
- 2 teaspoons garlic (chopped)
- 2 eggs
- 1 teaspoon salt
- vegetable oil (for frying)
Instructions
- Peel and grate the potatoes into a bowl and add cold water to cover. Let stand 15 minutes to extract the starch. Using a slotted spoon, remove the potatoes, drain, and let the water they were soaking in sit for a few minutes. Carefully pour off the water, leaving the sediment in the bowl (this is potato starch).
- Place the potatoes in a clean towel and gently squeeze out remaining water. Add the onions, cilantro, flour, wasabi, garlic, eggs, and salt to the bowl with the potato starch and mix to combine. Add potatoes and stir to mix.
- Heat a large heavy skillet over medium heat. Pour in oil to a depth of 1/4 inch. When hot, spoon 1/4 to 1/3 cup of the potato mixture into the oil and flatten to about 1/2 inch thick.
- Fry until browned; turn and brown the other side. Drain on paper towels. Garnish with more wasabi paste if extra heat is desired. Serves 4–6.
Notes
Customize this recipe by adding chilies, cheese and other seasonings.
Adapted from realwasabi.com.
