Asian Potato Latkes

1. 1

   Coarsely grate potatoes with a hand grater or in a food processor fitted with coarse grating disk.

2. 2

   Squeeze between several thicknesses of paper towel to remove as much moisture as possible.

3. 3

   Transfer potatoes to bowl of an electric mixer, add cilantro and ginger, and toss with a spoon.

4. 4

   Stir in breadcrumbs, cream, and butter, and season with salt and pepper.

5. 5

   Using paddle attachment, beat mixture at low speed for 2 minutes to blend.

6. 6

   If mixture seems too wet to form into balls, beat in more breadcrumbs, a few teaspoons at a time, until desired consistency is reached.

7. 7

   Let the mixture rest, uncovered, for 30 minutes.

8. 8

   Heat a large nonstick skillet over medium-high heat without any oil.

9. 9

   Using a tablespoon, form mixture into 1-inch balls.

10. 10

    Place 6 to 8 balls in skillet and cook, pressing gently with spatula to flatten, until undersides are golden brown, 2 to 3 minutes.

11. 11

    Turn pancakes over and continue to cook, pressing occasionally, until golden brown and cooked through, 2 to 3 minutes more.

12. 12

    Use remaining batter to make more pancakes in same manner.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.