Ramen Latkes

Ingredients

• 1 Vegetable Oil (for frying)
• 1½ lbs Potato (Russet; grated)
• 2 Ramen Noodles (packets; boiled just until slightly soft and cut with scissors)
• 1 Onion (large; grated)
• 8 Chicken Egg (large; 2 for latke mixture; 6 soft boiled and halved for garnish)
• 2 tbsp All-Purpose Flour
• 1 tbsp Garlic (grated)
• 1 tbsp Ginger (grated)
• 1 tsp Soy Sauce
• ⅓ cup Chili Crisp
• 1 Scallion (large; sliced for garnish)
• ¼ cup Sesame Seeds (toasted; for garnish)

Instructions

1. 1

   Cook 2 packets of ramen noodles in boiling water just until slightly soft. Drain and cut the noodles into shorter strands with scissors.

2. 2

   Grate the russet potatoes and the large onion using a food processor or a box grater.

3. 3

   Transfer the grated potatoes and onion to a clean kitchen towel and squeeze firmly over a bowl or sink to remove as much liquid as possible.

4. 4

   In a large mixing bowl, combine the squeezed potato-onion mixture, the cut ramen noodles, 2 eggs, all-purpose flour, grated garlic, grated ginger, and soy sauce. Mix thoroughly until well combined.

5. 5

   In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.

6. 6

   Scoop portions of the mixture into the hot oil and flatten each mound with the back of a spoon to form latkes. Fry until deep golden brown and crispy, about 3 to 4 minutes per side.

7. 7

   Transfer the fried latkes to a paper towel-lined plate to drain any excess oil.

8. 8

   To serve, top each latke with half a soft-boiled egg, a drizzle of chili crisp, toasted sesame seeds, and sliced scallions.