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Parve
Easy
40 Minutes
Diets 
This latke is something I’ve been dreaming up in my head for quite a while. The idea of an Asian-inspired latke served alongside cabbage slaw and pulled meat just sounds really delicious.
8 medium potatoes, peeled
4 eggs, whisked
1 tablespoon Gefen Salt
1 tablespoon toasted sesame oil
2 scallions, cleaned and thinly sliced
1/4 cup toasted Gefen Sesame Seeds (or a mix of toasted and black sesame seeds)
Grate the potatoes and combine them with eggs, salt, sesame oil, scallions, and sesame seeds in a large mixing bowl. Mix until fully combined.
Transfer the latke batter to a colander placed over a bowl. Let it sit while you fry each batch, allowing any excess liquid to drain out. This helps keep the latkes crispy by reducing moisture in the batter.
Heat about 1/4 inch (1/2 centimeter) oil in a large skillet over medium-high heat. Once the oil is hot, scoop 1/4-cup portions of the mixture into the pan, flattening each latke with the back of a spoon. Fry for three to four minutes per side or until golden brown and crispy. Remove and drain on a paper-towel-lined plate.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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