I think one of the most fun things about this latke creation is the world of toppings you can choose. If you can master the soft-boiled egg, that might be nice on top of your latke with some fresh, peppery radishes and cilantro. You can also add sauteed shiitake mushrooms, sliced jalapeno or a combination of flavors, just like your favorite ramen.
Think of this ramen latke as a beautifully fried blank canvas. Once you have it mastered, your flavor world is wide open. Go explore.
For the latkes:
2 to 3 packs instant ramen noodles, cooked and drained
1 tablespoon garlic powder
canola oil for frying
1/2 cup soy sauce
For the sriracha mayo:
1 to 1 1/2 teaspoons Sriracha
1/2 cup mayonnaise
green onions, sliced
Cook the ramen noodles as directed on the back of the package, making sure to omit any flavor packets it came with. Drain and place in a bowl. Cover and cool for roughly 1 to 2 hours minimum.
Once cool, mix noodles with 1 egg and the garlic powder.
Divide the noodles either in large muffin tins or ramekins, if you have them. Or you can do what I did and divide them up among a variety of small bowls and glasses. You do NOT want to make these more than 1 inch of thickness, so if using something other than muffin tins or ramekins, be careful of how many noodles you stack in there.
Place divided noodles in the refrigerator uncovered. Let cool for a minimum of 2 hours and a maximum of 10.
Once your refrigeration period is done, heat 5 tablespoons of canola oil in a small frying pan (I do recommend frying these one at a time). Test the oil to make sure it’s hot by splashing a small drop of water into the oil. If the water sizzles, you’re ready.
Drop one ramekin of noodles into the hot oil and reshape into latke shape. Let fry for 2 to 3 minutes and then flip. Add 1 teaspoon of soy sauce to latke after the first flip. Cook on the other side for another 2 to 3 minutes. Repeat until nice and brown for a total of 6 to 8 minutes each.
Remove latke from pan and let dry on a plate lined with paper towel.
To make the sriracha mayo: Combine sriracha and mayo in a bowl. Taste as you stir, adding more according to your preference. Serve a dollop on top of each latke and sprinkle with sliced green onions.
Note: These can be refrigerated for up to 2 days. If needing to stack the latkes in order to refrigerate, make sure you place wax or parchment paper between latkes so they do not stick together. Reheat in the over at 400 degrees for 5 to 8 minutes maximum.
(Whitney Fisch received her master’s degree in social work from the University of Michigan and is currently working as a middle school counselor. She is a personal chef and blogs about all things food and life on her blog, jewhungrytheblog.com)
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.