Equipment
Ingredients
Wild Rice Base
- 100 g wild rice, raw
- 400 ml water
- 3 g salt
Aromatics & Fillings
- 250 g cremini mushrooms, finely chopped
- 1 yellow onion, finely diced
- 60 g pecans, toasted and chopped
- 2 g fresh thyme leaves, picked
- 1 garlic clove, minced
Binder & Frying
- 2 large eggs
- 45 g matzo meal
- 5 g salt
- 1 g black pepper
- 120 ml neutral oil
Nutrition (per serving)
Method
Combine wild rice, water, and first portion of salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer until tender and grains have burst. Drain any excess liquid and let cool slightly.
While rice cooks, heat 15ml of the oil in a skillet over medium-high heat. Add mushrooms and onions. Sauté until the mushrooms release their liquid and become dry and browned. Add garlic and thyme in the last minute of cooking.
In a large mixing bowl, combine the cooked wild rice, sautéed mushroom mixture, toasted pecans, beaten eggs, matzo meal, salt, and pepper. Mix until the mixture holds together when squeezed.
Wipe out the skillet and add remaining oil to a depth of about 0.5cm. Heat over medium-high heat until the oil shimmers (approx 180°C/350°F).
Scoop roughly 60ml (1/4 cup) portions of the mixture. Press firmly between hands to compact into flat disks. Carefully place in hot oil. Fry for 3-4 minutes per side until deeply golden and crispy.
Transfer latkes to a wire rack set over a baking sheet or paper towels to drain excess oil. Season immediately with a pinch of salt while hot.
Chef's Notes
- If using raw pecans, toast them in a dry pan for 3-5 minutes before chopping to release their natural oils.
- Wild rice varies significantly in cooking time; 'cracked' wild rice cooks faster than whole grain. Adjust Step 1 accordingly.
- Serve these with a savory topping like sour cream mixed with chives, or a dollop of apple chutney for a sweet-savory contrast.
- Ensure the oil is hot enough before adding the latkes; if the oil is too cool, they will absorb grease rather than frying.
Storage
Refrigerator: 3 days — Store in an airtight container with paper towels to absorb excess oil.
Freezer: 1 month — Freeze in a single layer, then transfer to bags. Reheat directly from frozen.
Reheating: Reheat on a wire rack in a 190°C (375°F) oven for 5-8 minutes until crisp.
