For as long as I’ve loved latkes, I’ve thought about them as a bit of an ordeal—when you’re making them for gatherings, your arm gets sore from so much grating, you have to move quickly before your potato mixture starts to look sad, and you’re glued to the stove to ensure everyone gets a perfectly crispy and evenly golden brown bite. That’s not to say they’re not worth all the effort, but rather to pose a question: What if you’re only making enough for one?
When you consider the ingredients required to make latkes, the concept of eating a delicious, delightful, solitary meal without overspending becomes obvious. Easy, even. The amount of energy you’ll exert is minimal when you’re making a single serving. Two or three manageably-sized potatoes, a fraction of an onion, a small amount of flour, and an individual egg is essentially all it takes to put something together that feels like a treat (they are fried, after all) any night of the week—crackly, craveable, and, if you’re up for a little extra effort, covered in a mushroom sauce that comes together in less than 15 minutes.
Keep time-saving tasks in mind: Peeling potatoes isn’t necessary when you’re preparing latkes. Scrub and dry them, then grate and season them. Squeeze out as much liquid as possible (this is the most important step), mix them with a few simple ingredients, and fry them until they’ve reached their peak crunch potential. Juggle multiple jobs at once: While you wait for latkes to gain color and crunchiness, start browning mushrooms if you’re feeling up for making gravy (it’s worth it). Chop up some herbs for garnish. Set out a drying rack so you can move with ease and speed. Once your frying oil has cooled, strain and save it for other purposes (it shouldn’t become too dirty to use for more cooking). Extra eggs, potatoes, mushrooms, and onions will be great for future meals, too—from scrambles and soups to home fries and omelettes. More latkes won’t hurt, either.
Should you choose to make gravy (trust me, you should), these latkes will almost be reminiscent of poutine—with exactly the right amount of crispiness (no soggy fries in sight)—and a comforting choice for vegetarians. Here, two versions of mushroom gravy take shape in totally different forms, both of which you’ll want to return to for all sorts of other potato dishes, brunch biscuits, big holiday spreads, and more.
Latkes with Mushroom Gravy: Pt. I
Budget-friendly and loaded with flavor, these crispy latkes with creamy mushroom gravy will cover your savory cravings. While preparing the latkes, adjust amounts of flour as needed—the mixture should remain slightly loose, but not difficult to shape into patties and transfer to a skillet. Fry until you’ve reached a level of dark golden brown—achieving crispiness is the priority. If you’re making the gravy, remove it from the heat as soon as it reaches your preferred consistency.
Latkes with Asian-Inflected Mushroom Gravy
Crispy, savory-sweet, and texturally ideal, these latkes might not be traditional, but they also won’t disappoint. Taste and adjust your mushroom gravy as it cooks, and don’t be shy about getting the deepest shade of golden brown on your latkes as possible. Don’t skip on the extra crunch of toasted sesame seeds or the fresh bite of chopped green onions.
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