Experience a delightful fusion with Forbidden Russet & Shishito Latkes. Crispy baked russet potato latkes, subtly infused with sweet shishito peppers, cilantro, and green onion, form the base. They’re then brushed with a unique BBQ Glaze, a bold blend of sweet red bean paste, tangy vinegar, spicy gochujang, and aromatic ginger and five-spice, creating a sticky, irresistible coating.

To complete this culinary adventure, a dollop of vibrant Roasted Garlic & Yuzu Kosho Aioli offers a refreshing counterpoint. Creamy roasted garlic meets the bright, citrusy heat of yuzu kosho, providing a cool and zesty contrast to the rich, flavorful latkes. This dish is a playful exploration of Asian and Western flavors, perfect as a unique appetizer or memorable side.

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Shishito Business Latkes

Crispy-edged baked latkes made with russet potatoes, shishito peppers, and green onions, brushed with a smoky-sweet-spicy red bean paste Asian BBQ glaze, served with a vibrant roasted garlic and yuzu kosho aioli.

Course Appetizer, Side Dish, Snack

Cuisine Asian Fusion, Fusion, Japanese, Korean

Keyword Aioli, BBQ sauce, Fusion, Latkes, Potato

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Servings 4

Author Chef Cameron

Ingredients

For the Forbidden Russet & Shishito Latkes:

• 1.5 lbs russet potatoes peeled and grated
• 1 cup shishito peppers thinly sliced (remove seeds if desired)
• 2 large eggs lightly beaten
• 1/4 cup panko breadcrumbs
• 2 Tbsp fresh cilantro finely chopped
• 2 Tbsp green onion finely chopped, both white and green parts
• 1 Tbsp fresh ginger grated
• 1 tsp toasted sesame oil
• 1/2 tsp smoked paprika
• 1/4 tsp Sichuan peppercorn powder optional
• Salt and freshly ground black pepper to taste
• Neutral oil or cooking spray for baking

For the Red Bean Paste Asian BBQ Glaze (Homemade, Five-Spice & Hoisin):

• 1/4 cup red bean paste anko
• 1/4 cup ketchup
• 2 Tbsp rice vinegar or apple cider vinegar
• 1 Tbsp soy sauce
• 1 Tbsp gochujang adjust to your spice preference
• 1 Tbsp honey or brown sugar
• 1 tsp fresh ginger grated
• 1 clove black garlic minced (optional, can substitute with 1 minced regular garlic clove)
• 1/2 tsp smoked paprika
• 1/4 tsp Chinese five-spice powder
• 1 Tbsp hoisin sauce
• 1 tsp sesame oil
• 1-2 Tbsp water or dashi if needed to thin

For the Roasted Garlic & Yuzu Kosho Aioli:

• 1 head of garlic
• 1 Tbsp olive oil
• 1/2 cup mayonnaise
• 1-2 tsp yuzu kosho Japanese fermented chili-citrus paste, adjust to your spice preference
• Pinch of salt and white pepper to taste

Instructions

Roast the Garlic:

• Preheat your oven to 400°F (200°C).
• Slice off the top quarter of the garlic head to expose the cloves.
• Place the garlic on a piece of aluminum foil, drizzle with olive oil, and wrap tightly.
• Roast for 45-60 minutes, or until the cloves are soft and caramelized. Let cool slightly.

Prepare Asian BBQ Glaze:

• In a small saucepan, whisk together the red bean paste, ketchup, rice vinegar, soy sauce, gochujang, honey or brown sugar, grated ginger, minced black garlic (or regular garlic), smoked paprika, Chinese five-spice powder, hoisin sauce, and sesame oil.
• Heat the mixture over low heat, stirring constantly, until it is smooth and well combined.
• If the glaze is too thick, add a tablespoon or two of water or dashi to reach a brushable consistency.
• Simmer gently for 5-10 minutes to allow the flavors to meld. Keep warm over very low heat while you prepare the latkes.

Prepare the Roasted Garlic & Yuzu Kosho Aioli:

• Once the roasted garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl.
• Mash the roasted garlic cloves with a fork until smooth.
• In a separate bowl, whisk together the mayonnaise and yuzu kosho.
• Add the mashed roasted garlic to the mayonnaise mixture and whisk until well combined and creamy.
• Season the aioli with a pinch of salt and white pepper to taste.
• Cover the aioli and refrigerate for at least 15-20 minutes to allow the flavors to meld.

Prepare the Potato & Shishito Latkes:

• Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with neutral oil or cooking spray.
• In a large bowl, combine the grated russet potatoes. Squeeze out as much excess liquid as possible using your hands or a clean kitchen towel.
• Add the thinly sliced shishito peppers, beaten eggs, panko breadcrumbs, chopped cilantro, chopped green onion, grated ginger, sesame oil, smoked paprika, Sichuan peppercorn powder (if using), salt, and pepper to the potato mixture.
• Mix everything thoroughly until well combined.

Form and Bake the Latkes:

• Scoop about 2-3 tablespoons of the potato mixture per latke and form them into small, slightly flattened patties.
• Arrange the latkes on the prepared baking sheet, leaving some space between them.
• Bake for 20 minutes, then carefully flip the latkes using a spatula.
• Bake for another 10-15 minutes, or until the latkes are golden brown and crispy around the edges.

Glaze the Latkes:

• Once the latkes are cooked and still warm, brush the tops generously with the homemade Asian BBQ Glaze.
• Return the glazed latkes to the oven for another 2-3 minutes to allow the glaze to slightly caramelize and adhere. Watch carefully.

Serve:

• Carefully remove the glazed latkes from the oven and arrange them on a serving platter.
• Serve the latkes warm with a generous dollop of the chilled Roasted Garlic & Yuzu Kosho Aioli.
• Garnish with extra chopped cilantro and/or green onion, and a sprinkle of toasted sesame seeds, if desired.

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