Potato Tempeh Latkes

Potato Onion Tempeh Latkes – To Fry, or Not to Fry?

It’s not too late to do this vegan, super tasty version of potato latkes. You can just pop them in a hot oven and avoid the frying part all together. That’s why you used the gently fried then dehydrated ground onions and mixed them with both Aspergillus spp. and Rhizopus spp. spores (koji and tempeh) in the first place, no?

Okay you could fry these if you like just remember they will get very dark very fast if you push it at 375F for more than 2 minutes. Think tempura. Actually dipping these in a tempura batter is a pretty dope thing to do.

There’s a really cool discussion about how to use mixed spores at Rich Shih’s @ourcookquest https://www.instagram.com/p/CTyIWmlIy8-/ What’s In The Jar? series.

We also have a recording of Markus Shimuzu and Ken Fornataro and Will Moffat and Nick Repenning and Mallory O’Donnell and Estéban Yepes Montoya and Sandor Katz talking about it in our new creaking under the weight of too many videos InRetrospect program.

December 19, 2021, 11 AM to 1 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.

Photo of inoculated potato by Markus Shimuzu of Mimi Ferments

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