Potato Latkes
By Andrew Zimmern
Ingredients
- 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
- Sea salt
- 2 pounds baking potatoes
- 1 large onion, minced
- 2 large eggs, lightly beaten
- 1 cup matzo meal
- 1/2 teaspoon freshly ground white pepper
- Vegetable oil, for frying
- Applesauce, crème fraîche, smoked salmon, salmon roe and dill sprigs, for serving
Instructions
In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl.
Working quickly, peel and grate the baking potatoes on the large holes of a box grater, or in a food processor fit with a grating attachment, into a large bowl. Add the onion, eggs, riced potatoes and matzo meal. Mix well to combine. Season with salt and white pepper. Cover with plastic wrap and place in the fridge for an hour.
In a large, heavy skillet, heat 1/2 inch of oil until it shimmers. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce, crème fraîche, smoked salmon, salmon roe and dill.
Photograph courtesy of Magnolia Network.
