Potato Latkes
2.5 lbs. Potatoes –use Yukon Gold for the best flavor
2 large Yellow Onions (use 1.5 cups grated; and don’t tamp down!)
3 local farm fresh brown eggs, beaten
1 teaspoon baking powder
3/4 cup extra virgin olive oil
1 cup all-purpose flour (I like King Arthur brand)
2.5 teaspoons fine sea salt
.25 teaspoon black pepper
2 cups corn meal or polenta corn meal (not instant!)
.5 cup extra virgin olive oil for the frying pan
Applesauce –we make our own with Utah Jonathan Apples
Sour Cream –I prefer Crème Fraiche!
1. Preheat the oven to 400 degreed F. In a food processor, fine-grate potatoes (don’t liquefy; leave some texture) –I prefer a hand grater, but it can be tough on the knuckles–, and strain to eliminate excess liquid (water).
Don’t overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with the Yukon gold Potatoes. If you do not have a food processor, you can grind the potatoes and onions in a meat grinder, or the old fashioned hand grater.
2. Add eggs, baking powder, 3/4 cup extra virgin olive oil (most of it cooks out, but it is the healthiest of cooking oils, and adds to the flavor of the Latkes!), flour, sea salt, and black pepper,; mix well. Fold in corn meal, making sure that everything blends in well.
3. Heat 1/2 cup extra virgin olive oil in a deep skillet. Spoon batter (use a large kitchen spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on low heat for 3-4 minutes until underside is a deep golden brown, turn, and fry another minute or two. Drain on paper towel on large plate. Serve with applesauce and/or sour cream or crème fraiche. Yum!
Presented by Steven M. Rosenberg – Liberty Heights Fresh
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