Asian Mok Crab Red Potato Latkes

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.