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Latkes with Asian-Inflected Mushroom Gravy

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Makes 1 serving 1x

Time 35 minutes

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Ingredients

For the latkes:

  • 2–3 medium yellow waxy potatoes (about 350 grams), grated
  • 1/4 white or yellow onion, grated
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • Neutral oil, for frying (enough to cover half the latkes)
  • 1 egg, whisked
  • 4 heaping tablespoons panko
  • 1/4 teaspoon baking powder
  • Green onion, chopped, for garnish
  • Toasted sesame seeds, for garnish

For the mushroom gravy:

  • 1/2–1 tablespoon neutral oil (enough to barely coat the pan)
  • 2 cups (~6 ounces) brown mushrooms, sliced
  • Salt, to taste
  • 3 cloves garlic, minced
  • 1 1-inch chunk ginger, grated
  • 2 tablespoons shoyu
  • 1 tablespoon brown sugar
  • 1 teaspoon freshly cracked black pepper
  • 1/2 tablespoon cornstarch
  • 1/2 cup water
  • Rice vinegar, to taste

Instructions

  1. Add grated potatoes and onions to a bowl, season with salt and white pepper, and toss until thoroughly combined. Let sit for about five minutes. In the meantime, add enough neutral oil to cover half of the latkes in a skillet over medium heat. While the oil heats up (it should be shimmering but not smoking), use a towel to squeeze out as much liquid as possible from the potato-onion mixture then return it to the bowl. Add half of the whisked egg, panko, and baking powder and mix to combine. When the oil is hot, shape the potato-onion mixture into patties and carefully add to the skillet. Cook until golden brown on the bottom (3-4 minutes), then flip and cook until golden brown on the other side. Transfer to a towel-lined rack to dry.
  2. While the latkes cook, start the mushroom gravy. Add oil to a pan over medium-high heat. Once hot, add mushrooms and cook until browned (about 5-6 minutes). Reduce heat to medium, add minced garlic and ginger, and cook until fragrant (about 1 minute). Add shoyu, brown sugar, and black pepper. Reduce heat to medium-low. Whisk cornstarch and water together to make a slurry. Add the slurry to the pan and reduce heat to low, stirring as you cook until you’ve reached your preferred gravy consistency. Remove from heat and whisk in a small splash of rice vinegar. Taste and adjust as needed.
  3. Transfer latkes to a serving plate and use a spoon or ladle to top each latke with mushroom gravy. Garnish with green onion and toasted sesame seeds.