Japanese Tempura Latkes

4 large russet potatoes

½ cup of rice flour or Dynasty’s gluten-free tempura mix (if using rice flour, add 2 tsp of corn starch)

3 to 4 Japanese leeks (negi) trimmed use the green and white part (if not available use two regular leeks chopped white part only)

1 scallion trimmed and chopped using white parts only

3 eggs

2 ½ teaspoon of kosher salt (add more to taste)

2 tsp of pepper

2 garlic cloves

Light sesame oil for frying

Optional: Add chili oil for a spicy taste

Directions at globaljews.org

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