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General Tso's Latkes

Amy Kritzer
The perfect latke for Chrismukkah is General Tso's Latkes!
5 from 2 votes
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins


  • For General Tso's Sauce:
  • 1 tablespoon light sesame oil
  • 1/2 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)
  • 1/4 cup red bell pepper diced
  • 1/4 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 pounds russet potatoes, washed and peeled
  • 2 tablespoons onion minced and dried well
  • 2 clove garlic minced
  • 2 large eggs 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
  • 1/2 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.
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