This perfect party app is an exciting, unexpected mash up of two of Jewish and Japanese cuisines. The flavor combo is beyond delicious!
Technique tip: To ensure a perfectly crispy latke, squeeze out all excess liquid from the grated potatoes and onions with a clean kitchen towel and be sure not to overcrowd the pan.
Swap option: Swap Idaho for purple or sweet potatoes, they're both beautiful and pleasing to the palate.
- 5 Idaho potatoes, peeled and grated
- 1 large onion, grated
- 2 eggs, beaten
- 1 teaspoon kosher salt
- 1 tablespoon soy sauce
- 2 teaspoons wasabi powder
- 1/2 cup wasabi peas, coarsely chopped
- Extra virgin olive oil, for frying
To serve (optional)
- Wasabi sauce
- Sour cream
- Snipped chives
- Micro greens
- Fresh herbs
- Wasabi peas
- Scallion curls
- Ikura (salmon roe)
1. Place potatoes and onions in a clean kitchen towel and squeeze out all liquid.
2. In a bowl, combine dry potatoes and onions with eggs, salt, soy sauce, wasabi powder and wasabi peas and stir to combine thoroughly.
3. Heat a large sauté pan over high heat with 1-inch layer of oil. Once oil is hot, add potato mixture to pan using a 1 tablespoon ice cream scooper. Fry for 1-2 minutes on each side, until golden. Remove to drain on paper towels.
4. Assemble an array of decorative bites by mixing and matching garnish as desired.