I always loved my mom’s potato latkes, which were just pressed together shredded potato and onion with a little matzo meal to bind them. In my version, porcini add an irresistible earthy mushroom undertone; they make the latkes a little denser, but it’s a worthwhile trade-off. Cooking off the mushrooms’ excess water before adding them will yield crispier and more cohesive latkes. I do not add any egg to the latke mix, as I feel it takes away from the flavor of the potatoes and mushrooms. The moisture given off by the potatoes and onions, combined with the matzo meal, provide more than enough binding power. Use as little matzo meal as possible, because it dilutes the flavor of the potatoes and mushrooms as well as making for a denser, heavier pancake. I like to eat these latkes on their own, garnished solely with sour cream, but you can take them to another level by serving them with the salmon tartare.
Mushroom Substitutions: Use mature porcini for this recipe, or substitute any good-flavored pored mushroom. For cultivated choices, portabella are great, but reduce the amount to ½ pound (225 g).
Porcini-Potato Latkes with Salmon Tartare
Ingredients
Latkes
- 1 pound porcini mushrooms Cut into ¼-inch (6 mm) slices. You can substitute any good-flavored pored mushroom. For cultivated choices, portabella are great, but reduce the amount to ½ pound
- Neutral oil
- 1 pound russet potatoes peeled
- 1/4 medium yellow onion grated or minced
- 1 tbsp salt
- 1 tsp black pepper
- 1/4 cup matzo meal plus extra if needed. Can substitute all-purpose flour.
Salmon tartare
- 1 pound sushi-grade salmon cut into 1/4 inch pieces
- 1/4 cup olive oil extra virgin
- 1 shallot finely diced
- 2 tbsp capers drained and roughly chopped
- 1 lemon Meyer or regular, zested and juiced
- sour cream
Instructions
To make the latkes
- Dry sauté the mushrooms in the oil. Brown the mushrooms lightly but don’t let them get too dark, as they will be cooked again. Set aside to cool.
- Grate the potatoes into a large mixing bowl. Mix in the onion, salt, and black pepper, and set aside.
- Chop the mushrooms into ¼-inch (6 mm) pieces. Use your hands to squeeze out as much moisture as possible from the potato and onion mixture, and drain out the water. Mix the mushrooms into the potato and onion mixture, then add the matzo meal, stirring to coat everything evenly.
- Heat a large heavy-bottomed pan over medium heat. When hot, add 1 tablespoon of oil.
- Using your hands, grab a handful of the shredded mixture, form a ball, then press it into a round, flat pancake shape. Press it tight and flat between your hands to squeeze out as much liquid as possible. You want the latke to be about ⅜ inch (1 cm) thick when you are done. Place the latke into the pan. Repeat until the pan is full, but leave at least 1 inch (2.5 cm) between the latkes. Add 1½ tablespoons of butter to the space between the latkes. Do not move the latkes until they are ready to be flipped. When the bottom of the latke is crispy and golden brown, 4 to 5 minutes, carefully flip it and gently press on the top to get a nice flat surface on the bottom.
- When the second side is crispy and golden brown, another 4 to 5 minutes, transfer to a cooling rack or plate lined with paper towels to drain any extra fat, and sprinkle with a small pinch of salt. Repeat until all latkes are cooked, adding more oil and fat to the pan as needed. Keep the cooked latkes uncovered in a 200° F (95°C) oven.
