Miso Mushroom Latkes
Posted on: December 28, 2024. Updated on: December 28, 2024.
by Carolina Gelen
Table of Contents
Miso Mushroom Latkes
These miso mushroom latkes bring a sweet umami flavor to the classic potato ones. The batter uses a dollop of white miso paste for seasoning, while the fried latkes are doused in a miso maple glaze. To balance the rich, bold flavors, serve with a ginger-spiced apple sauce for dipping—bright in flavor and so refreshing.
Frying Tips
- Always keep an eye on the oil and never let it get too hot, to the point where it starts smoking.
- If the oil got too hot, too quickly, an easy way to immediately cool down its temperature is adding more oil to the skillet. This will immediately reduce the temperature of the oil.
- Use a thermometer: Since this recipe uses olive oil, we are aiming to keep the temperature pretty low, around 300°F (150°C) to 340°F (170°C) for the best result.
- Adjust the heat as you are frying: The oil is more likely to burn and reach its smoking point with each batch of latkes you are frying. Reduce the heat as needed, oscillating between medium to medium low heat.
- Let the color of the latkes guide you: Aim for a golden brown color. If the latkes brown too quickly and develop dark brown edges as soon as you start frying them, the oil is too hot. If the latkes are still pale after frying for a while, the oil is not hot enough.
Looking for other Hanukkah recipes? Try:
- Latkes:
- Orange Cardamom Margaritas with Olive Oil Washed Tequila
- Orange Cardamom Olive Oil Cake
- Olive Oil Chocolate Chip Cookies
- Lemon Olive Oil Cake
- Fried Feta Balls with Hot Honey
Miso Mushroom Latkes
Servings: 14 latkes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Ingredients
Miso Mushroom Latkes
- 2 medium (600g or 1.3lbs) Russet potatoes
- 1 medium yellow onion, halved and sliced
- Salt
- 14 oz (400g) enoki mushrooms, halved
- 1 teaspoon black pepper
- 1/3 cup (42g) cornstarch
- 1/2 cup (60g) breadcrumbs
- 3 eggs
- 2 tablespoons white miso
- Olive oil, for frying
Miso Maple Glaze
- 1/4 cup (80g) maple syrup
- 2 teaspoons (8g) sesame oil
- 1 teaspoons white miso
Ginger Apple Sauce
- ¾ cup (200g) apple sauce
- 1 small knob (5g) fresh ginger, finely grated
- Salt
Instructions
- Prep the potatoes: Thoroughly wash and scrub the potatoes. Using the coarse side of a box grater or the shredder attachment of your food processor, coarsely grate (shred) the potatoes and onion.
- Add the grated potatoes and onion to a bowl. Season with a hefty pinch of salt. Massage the salt in the grated potatoes and onion for 1 to 2 minutes. The salt will draw out excess moisture. Place the grated potatoes in the center of a large cheesecloth or clean kitchen towel. Fold the corners of the cheesecloth and wrap around the potatoes and onion. Squeeze as much excess liquid as you can, in the bowl. Discard the liquid and pat dry the bowl.
- Make the miso mushroom latkes: Add the potatoes and onion back to the bowl. Add the mushrooms, black pepper, cornstarch, breadcrumbs and toss until evenly coated. Add the eggs, miso and mix until combined. The mixture should stay together when pressed between palms.
- Fry the miso mushroom latkes: Place a cooling rack over a baking sheet. Line with paper towels. Heat a deep 12-inch skillet over medium heat. Fill the skillet with about 1/2-inch (1-cm) of olive oil. Heat for a few minutes, until the oil reaches 340°F (170°C).
- Grab a small handful (about 1/3 cup) of the miso mushroom mixture. Press it between your palms to roughly form a patty, squeezing any excess liquid out over the latke bowl. Carefully place the latke in the hot oil. Repeat with 3 other latkes. Fry for 6 to 8 minutes on one side, until golden brown. Adjust the heat as needed to prevent the latkes from burning. Carefully flip using a spatula or two forks and cook for 3 to 5 minutes on the other side, until golden brown.
- Place the fried mushroom latkes on the paper towel to drain any excess oil, then remove the paper towel and place directly on the cooling rack.
- Make the miso maple glaze: In a small saucepan, combine the maple syrup and sesame oil. Bring to a simmer and cook for 3 to 4 minutes, until slightly thickened. Turn off the heat and whisk in the miso. Lightly brush the glaze over the miso mushroom latkes.
- Make the ginger apple sauce: To a small bowl, add the apple sauce and season with a pinch of salt. Using a microplane, finely grate the ginger in the bowl. Stir to combine.
