Shiitake Fennel Latkes

Name: Shiitake Fennel Latkes
Yield: About 16 latkes
Cuisine: Belarusian
Ingredients: 2 cups grated russet potatoes, skin on or off, grated on the big holes of the grater (about 1 pound potatoes); 5 ounces (about 1½ cups) finely diced fresh shiitake mushrooms; ½ cup grated fresh fennel bulb, grated on the big holes of the grater (about ¼ of a bulb); 2 cups grated russet potatoes, skin on or off, grated on the big holes of the grater (about 1 pound potatoes); 2 tablespoons sliced scallions (green part only) or chives, for garnish; Neutral oil (like peanut or grapeseed oil), for frying; Neutral oil (like peanut or grapeseed oil), for frying; 1 cup plain Greek yogurt or sour cream, for garnish; 1 cup plain Greek yogurt or sour cream, for garnish; 1 teaspoon minced fresh ginger; 2 eggs, beaten; ⅓ cup all-purpose flour; Neutral oil (like peanut or grapeseed oil), for frying; ½ cup grated yellow onion, grated on the big holes of the grater; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon freshly ground fennel seed

Preparation info

About
16
latkes

Difficulty
Easy

Appears in

Fantastic Fungi

By Eugenia Bone

Published 2022

About

I’ve been an enthusiastic and experimental home cook since kindergarten. My passion for food fuses together a spirit of adventure, a love of travel, and a growing curiosity about mushrooms. When I was of college age, I lived with a German family who took me mushroom hunting in the Bavarian Forest so we could make soup. Myevolving curiosity led me to the Sonoma Mycological Association’s mushroom camp in 2016. I love learning about the world of fungi and cooking the results. Work once brought

Ingredients

Europe
Americas
Belarus
United States
Massachusetts
Dinner
Vegetarian
Eastern Europe

Ingredients

Method