RAMEN LATKES WITH SRIRACHA MAYO
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.
For the latkes:
2 to 3 packs instant ramen noodles, cooked and drained
1 Tbsp. garlic powder
canola oil for frying
1/2 cup soy sauce
For the sriracha mayo:
1 to 1 1/2 tsp. sriracha
1/2 cup mayonnaise
green onions, sliced
Cook noodles as directed on package, omitting any flavor packets. Drain and place in a bowl. Cover and cool for a minimum of one to two hours. Once cool, mix noodles with egg and garlic powder.
Divide into large muffin tins or ramekins. Place in refrigerator, uncovered, for two to 10 hours. Heat five tablespoons of canola oil in a small frying pan. 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 muffin/ramekin into hot oil and form into latke shape.
Fry for two to three minutes, then flip. Add one teaspoon soy sauce to latke after the first flip, then cook for another two to three minutes. Repeat until nice and brown. Remove from pan and let dry on a plate lined with paper towel.
Combine sriracha and mayo in a bowl. Taste as you stir, adding more sriracha to taste. Serve a dollop on top of each latke and sprinkle with sliced green onions.