Crispy and lip-smacking good! There are many ways to make potato latkes (or potato pancakes). This is a perfect dish as a passed hors d’oeuvre, appetizer course or side dish to a main course. These pancakes can be made earlier in the day and re-heated on a baking sheet in a 350 degree oven. I topped mine with slices of smoked salmon, sour cream and chopped chives. Create a decadent dish by adding caviar or salmon roe.
- 2 1/2 pounds baking potatoes, peeled and coarsely shredded on a box grater (or you can use your Cuisinart with the shredding disc)
- 1 medium onion, coursely shredded on a box grater (or with the shredding disc of your Cuisinart)
- 2 large eggs, beaten
- 1/2 cup finely chopped scallions or chives- optional (I left these out of the batter and just used the chives as garnish)
- 1/4 cup matzo meal
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- Vegetable or canola oil for frying
- Applesauce, sour cream or creme fraiche and smoked salmon for serving.
In a colander set over a large bowl, toss the shredded potatoes and onion and squeeze dry. Let the potatoes and onion drain for 2 to 3 minutes, then pour off the liquid in the bowl, leaving the starchy paste at the bottom. Add the potatoes and onions along with the eggs, scallions if desired, matzo meal, butter, salt, pepper, baking powder and mix well.
In a large skillet, heat a 1/8 inch layer of oil until shimmering. Spoon 1/4 mound of latke batter onto the skillet about 2 inches apart and flatten slightly with a spatula. Fry the latkes over moderately high heat, turning once until golden and crisp about 5-7 minutes. Transfer the latkes to paper towel to drain. Repeat to make the remaining latkes, adding more oil if needed. Serve with sour cream or creme fraiche, smoked salmon or applesauce and a sprinkling of chives.
Source: Food and Wine Magazine