What’s a Jew to do when Hanukkah and Christmas overlap? General Tso’s Latkes!I was a little perplexed when I found out Hanukkah started on Christmas Eve this year. Because I want latkes (duh) but also I want Chinese food! Because moo shu and movies are what we do on Christmas, right? And then it hit me as hard as a spinning dreidel landing on Bubbe’s dining room table. I’ll make Chinese food inspired latkes!! Paired with Pomegranate Fortune Cookies and you’re good to go. General Tso’s Latkes it is!
I’m so happy to be back in Austin after my Sweet Noshings Cookbook Tour. Though I’m going to miss the heck out of meeting all y’all! It’s been fun hearing your baking, Bubbe and entrepreneurship stories. And having you try to set me up with your sons. I’ll really miss it all!
With my new found free time I plan to cook more for fun, catch up on sleep, and learn a new hobby (harmonica? Golf? Hacky sack? But for now, latkes.
General Tso’s Latkes are perfect for Merry Jew Year’s Eve-ukkah! There is no chicken in these them, but they are twice-fried (oh yeah) in cornstarch and light sesame oil and then topped with a General Tso’s pepper sauce. Yum!
Potato, pot-ah-to. Latkes on their own are pretty tasty!
But then I fried them one more time. Extra crunchy. Spicy sauce time!! You could also use this sauce on chicken, salmon, rice, with a spoon. Ta da!
- For General Tso's Sauce:
- 1 tablespoon light sesame oil
- ½ teaspoon minced fresh ginger
- 2-4 dried red chiles, seeded and chopped (these are hot!!!)
- 1 garlic clove, minced
- 2 tablespoons green onions, diced (greens and whites)
- ¼ cup red bell pepper, diced
- ¼ cup green bell pepper, diced
- 2 tablespoons rice vinegar
- 1 tablespoon Hoisin sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- For Latkes:
- 5 cups (2 pound) russet potatoes, washed and peeled
- 2 tablespoons onion, minced and dried well
- 2 clove garlic, minced
- 1 large egg, whisked
- 2 tablespoons all-purpose or gluten-free flour
- ½ teaspoon salt, plus more for seasoning
- ½ cup light sesame oil or other high-heat oil
- ½ cup cornstarch
- Sesame seeds for garnish
- First, make your sauce. Head sesame oil in a large saute pan. Then add ginger, chiles, garlic, green onions and bell peppers and saute until the peppers start to soften.
- Then add in remaining sauce ingredients and bring to a boil. Simmer for 5 minutes until thick. Set aside. Warm before serving.
- Now, latkes time. Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom.
- Place potatoes in a large bowl, dry again very well. Then add in the onion, garlic, egg, flour and salt and reserved starch and combine.
- Meanwhile, heat up sesame oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until light golden brown, about 3 minutes. Then flip and fry the other side. Season immediately with salt and drain on a rack over paper towels. Repeat with remaining latkes.
- Coat latkes in cornstarch and refry them until golden brown.
- Serve latkes hot with warm General Tso's Sauce.