Not Your Average Potato Latke

If you are looking for an amazing twist on a classic potato pancake, this is the recipe you will want to make! These can also be served as an appetizer before a Shabbos Hanukkah meal or as an accompaniment to any meal throughout the year! I used red potatoes because their starch content is much higher and water content much lower, resulting in a crispy and not too liquidy batter…perfect for frying!  The recipe was featured in this months Joy of Kosher magazine. You can subscribe to the magazine at  www.joyofkosher.com/subscribe (Hint: Makes a great present for Hanukkah)!
 

 
Asian Mok Crab Red Potato Latkes
Makes About 2 Dozen Latkes
1 Pound of Imitation Crab, shredded with fingers
1 lb. Red Potatoes, Shredded
1 Tbs. + 1 tsp. Old Bay Spice
2 Eggs
3 Tbs. Sesame Oil
1 Tbs. Soy Sauce
2 tsp. Rice Wine Vinegar
1 Bunch Scallions, chopped
2 Tbs. Cilantro, minced
1 Cup Flour
1 Cup Panko Bread Crumbs
Canola Oil
Mix together all the ingredients just until incorporated.  Turn the stove on to medium-high.  Place a pan on the stove and fill with about a 1/2 Inch of oil.  When hot (but not smoking) drop a heaping tablespoon of the potato mixture into the oil and flatten with a spatula.  Fry on one side for about 2 minutes or until golden brown, repeat on the other side.  Remove from pan and drain on a paper towel. Serve warm with Garlic-Ginger Tehina .
Garlic-Ginger Tehina
1/2 Cup Tahini paste
1/2 Cup Water
2 tsp. Ginger, minced
2 tsp. Garlic, minced
1 Tbs. Cilantro, minced
1/2 tsp. Maple Syrup
Juice of 1/2 a Lemon
Salt and Pepper
Mix all together until incororapted and smooth. Season with salt and pepper to taste. Serve with latkes.