- 1½ pounds russet or red-skinned potatoes
- ¼ cup chopped green onions, including some of the greens
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons all-purpose flour
- 2 tablespoons wasabi paste
- 2 teaspoons chopped garlic
- 2 eggs
- 1 teaspoon salt
- Vegetable oil for frying
- Peel and grate the potatoes into a bowl and add cold water to cover. Let stand 15 minutes to extract the starch from the potatoes. Using a slotted spoon, remove the potatoes, drain, and let the water they were soaking in sit for a few minutes.
- Carefully pour off the water, leaving the sediment in the bowl. This sediment is the starch from the potatoes and will help the pancakes to bind.
- Place the potatoes in a clean towel and gently squeeze out any remaining water.
- Add the onions, cilantro, flour, wasabi, garlic, eggs, and salt to the bowl with the potato starch and mix to combine. Add the potatoes and stir to mix.
- Heat a large, heavy skillet over medium heat, pour in the oil to a depth of ¼ inch, and when it’s hot, spoon ¼ to 1/3 cup of the potato mixture into the oil. Flatten the pancakes to about ½-inch thick.
- Fry the pancake for 6 minutes, or until browned, turn over, and fry the other side until browned.
- Remove and drain the pancakes on a paper towel before serving.