Recipe: Make Jose Meirelles’ Wild Mushroom Potato Latkes


Hanukkah may be over, but that doesn’t mean you can’t use a good latke recipe. Jose Meirelles made his latkes at kosher steakhouse Le Marais this year with an haute French twist. He shares the recipe for his Wild Mushroom Potato Latkes for you to try at home.

“Each year we make latkes for Hanukkah, with a different twist. Last year, we did a tortilla style, and this year we made them with sweetbreads and wild mushrooms,” says Meirelles. “For a final French touch… [we offered] black truffles, as well!”

Wild Mushroom Potato Latkes


1 1/2 cups wild mushrooms
1 clove garlic
olive oil, for sauteing
3 cups grated potato, squeezed dry
4 tbsp grated yellow onion
ground nutmeg, to taste
salt and black pepper, to taste
2 eggs, scrambled
2 tbsp chopped fresh tarragon

In a hot pan, saute the mushrooms in olive oil and garlic until the mushrooms are fully cooked and take on some color. Cool and then cut them into a dice.

In a large bowl, combine the dry potato, grated onion, nutmeg, eggs, salt and pepper, and tarragon, mixing well. Squeeze the excess liquid from the mushrooms, then add them to the bowl.

Over medium-high heat, fill a pan with about one quarter inch of oil. Form the latke mixture into the size of a small hockey puck. Fry the latkes until they’re golden brown on each side. Place the latkes on a parchment paper-lined cookie sheet, then finish them in the oven for about 10 minutes.

Top the finished latkes with any traditional topping of your choice, and serve.


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