Gourmet Potato Latkes
We love the flavor of these potato latkes. They’re made with both green and yellow onions, so they have a sweet, lightly pungent, savory quality. They also have a great texture. The secret to a crisp latke is to drain the onion and potatoes once you’ve sliced them. Here, we save the starchy paste the potatoes create, and fold it back into the veggies with a handful of matzo meal. The result is a latke that fries up golden brown and crispy at the edges — and sturdy enough to hold up under all kinds of delicious garnishes.
We like our latkes fully loaded, so we’ve gone a little overboard here with the applesauce, crème fraîche, lox, salmon caviar, and chives. The idea is to put out all the garnishes and let your family build their own latkes. Some will go for a simple dab of apple sauce, some will create a multi-level, creamy fish experience — all will be delighted.
2 ½ lbs baking potatoes, peeled and coarsely shredded
1 medium onion, coarsely shredded
2 Gelson’s large eggs, beaten
½ cup finely chopped green onions
¼ cup matzo meal
3 Tbsp unsalted butter, melted and cooled slightly
2 tsp kosher salt
½ tsp black pepper
½ tsp baking powder
Vegetable oil, for frying
Applesauce, crème fraîche, lox, salmon caviar, and chives, for garnish
In a colander set over a large bowl, toss the potatoes with the onion and squeeze them dry. Let the vegetables drain for 2 to 3 minutes.
Combine the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper, and baking powder, and mix well. Set aside.
In a large skillet, heat a ⅛-inch layer of oil over moderately high heat until shimmering. Spoon ¼-cup mounds of the latke mixture into the skillet, about 2 inches apart, and flatten slightly with a spatula. Fry the latkes, turning once, until golden and crisp, 5 to 7 minutes.
Transfer the latkes to paper towels to drain, and then transfer them to a platter. Repeat to make the remaining latkes, adding more oil to the skillet as needed. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar, and chives. The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° oven.
Recipe source: Food&Wine
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