- 2 cups all-purpose flour
- ½ cup potatoes, grated
- 1 ½ tbsp Salt
- 1 tsp Sugar
- ¼ tsp baking soda
- 2 1/3 cups strips lemon zest, peeled with a vegetable peeler
- 1 quart white truffle oil
- 2 cups whole cranberries
- 1 quart Wondra flour
- 1 quart bean sprouts (green caps removed)
- Canola oil for frying
- Crème fraiche for serving
- dashi at room temperature
- 1 grated, blanched russet potatoes (3-4) *
- green cabbage, tightly packed, finely sliced (one small head)
- In a medium bowl, whisk together the flours, salt, sugar, and baking soda. Add the dashi, and whisk until smooth; do not overmix. The batter may be stored, covered and refrigerated, for up to 2 days.
- In a large mixing bowl, combine the cabbage, onion, blanched potatoes, bean sprouts and batter. Mix well and set aside.
- Place a 6” or 8” non-stick pan or cast-iron skillet over medium-high heat. Add 20 t0 3 tablespoons of oil, and heat until almost smoking. Slowly our all the batter into the pan and flatter it with the back of a spoon to no more than 1” thick. Reduce heat to medium, and cook until the underside starts to crisp and the center to bubble, 3-4 minutes. Flip the okonomi-latke, add another tablespoon of oil and cook for another 3-4 minutes.
- Once the okonomi-latke is browned on the second side, transfer from the heat onto a paper towel to drain some of the oil. Season lightly on both sides with salt and pepper. Cut into quarters, and tope with crème fraiche, scallions, a squeeze of lemon juice and ikura.
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