2    medium potatoes
3    scallions, green and white parts, finely chopped
1    egg
1 ½    tablespoons cornstarch
1    teaspoon salt
2    tablespoons vegetable oil

(Chinese Dipping Sauce, see below)
Finely grate the potatoes into a medium bowl. Add the scallions (green onions). In another bowl, beat the egg with the cornstarch and salt, then add to the potato mixture, stirring well. In a large nonstick frying pan, heat 12 tablespoon of oil over medium-high heat. When hot, begin dropping tablespoons of the potato mixture into the pan. Flatten slightly with the back of the spoon.
Cook the pancakes 3-4 minutes on each side, or until lightly browned. Drain on paper towels. Add the remaining oil and cook the rest of the potato mixture in the same manner. Serve hot with the Chinese Dipping Sauce on the side.


Chinese Dipping Sauce
1    teaspoon sesame seeds
1    small clove garlic, minced
1    scallion, finely chopped
4    tablespoons soy sauce
2    tablespoons white vinegar
2    teaspoons sesame oil
1    teaspoon sugar

In a heavy skillet, toast the sesame seeds over medium-high heat until slightly browned. Transfer the sesame seeds to a small bowl and add the remaining ingredients. Mix well. Serve at room temperature.
Yields 4-5 servings.

Adapted from The Potato Harvest Cookbook, by Ashley Miller (Taunton Press, 1998).

_{(Issue December 2007 / January 2008)}