Today is Greater Cold that is the last solar term of the 24 solar terms in a year. It means that winter is coming to an end and spring is about to begin. The Chinese are also welcoming the most grand festival – the Lunar New Year(the Spring Festival). I think the New Year’s resolution of many people is that the COVID-19 will pass quickly and let us return to normal life.
Today’s recipe is Chinese potato latkes that comes from the name of Jewish cuisine. Unlike the authentic way of potato latkes, I interpret the simple Chinese way. All you need is potato, salt, and oil. Keep panfrying potatoes shredded on low heat all the time, and with a little patience, you can get delicious latkes which can be served as a dish with rice or as a snack.
Potato is a staple food in many countries and one of my favorite vegetables. We can easily count hundreds of recipes that use potato as an ingredient. Deep-frying and panfrying can accentuate the aroma of potatoes more than other cooking methods.
- Be sure to use a non-stick pan so we can shape the potatoes better.
- Use a grater to get finer and more even potatoes shredded.
Chinese Potato Latkes
- frying pan
- One potato about 180 gram, peeled and shredded
- 3 tablespoon oil
- 1/2 teaspoon salt
- Add 1/2 teaspoon salt to the potato shredded, mixed well
- Add 3 tabelspoon oil to the frying pan, heat over low heat
- Add potato shredded to the frying pan, slowly spread the shredded potatoes with a spatula.
- When one side is golden brown, flip to the other side and continue pan-frying until cooked through.
- Serve warm.