I love making latkes. My variegated latke recipe posted here in 2010 was a great joy to share. Here is my latest recipe which Eugenia Bone helped edit and will publish in the new Fantastic Fungi Community Cookbook. Hope you enjoy! —Sagegreen
- Prep time 30 minutes
- Cook time 30 minutes
- Serves 4-6
fresh fennel bulb (@1/2 cup)
yellow onion (@1/2 cup)
russet (or Yukon gold) potatoes (@2 cups grated)
inch fresh ginger, peeled and grated (@ 1oz.)
fresh milled ground fennel
fresh milled ground black pepper
all purpose flour
peanut or grapeseed oil for frying (@1/2-3/4 cup)
thick plain Greek yogurt or sour cream for serving
sliced green scallions or chives for garnish
In This Recipe
- Thinly slice and then cross-slice the mushrooms and place into a large mixing bowl.
- Hand grate the fennel bulb and onion (using the large holes) into the bowl with the mushrooms. I think hand grating is the only way to go for these.
- Wash and scrub the russet (or Yukon) potatoes very well, leaving the skins on. Remove any imperfections. Grate these into the bowl, too. Add the salt, pepper, fennel, and ginger. Let rest a few minutes.
- Using a colander (or cheesecloth if you prefer) wring all the excess moisture from the mix. Repeat, and then return to the bowl. You can also squeeze handfuls of the mix in your (very clean) hands to help.
- Mix in the beaten eggs and flour.
- Generously coat the bottom of a heavy pan with peanut oil (or other suitable oil). The oil need not be deeper than 1/8 inch, if even that. If you prefer thicker latkes, then you might have up to1/4 inch oil. Heat to medium high until a drop of liquid would sizzle in the pan.
- Working in small batches ladle the mix to the heated pan to form 5-7 latkes with about a 3-inch diameter and about a 1/4 inch thickness after pressing down gently on the mix with a spatula. Fry each one on one side until golden brown, then flip and cook the other side until golden. Try to keep the depth of oil as low as possible, but make sure the all the ingredients cook through- soft on the inside, crunchy on the outside. Drain on paper towels. You should have about 16 latkes from this recipe.
- Serve warm with generous dollops of thick Greek yogurt or sour cream, scallions and chives.