Cooking Lesson #1174: Gourmet Potato Latkes

…from the Perspectives’ Kitchen

How you doin’? You don’t have to be Jewish, and it doesn’t have to be Chanukah season to love the flavor of potato latkes. They’re also perfect for Passover Seder meals.
 
My Gourmet Potato Latkes are derived from the recipe at the old Junior’s Deli on Westwood Boulevard in Los Angeles. Marvin Saul (the proprietor) made them with both green and yellow onions, so they have a sweet, lightly pungent, savory quality. Using a coarse shed on a box shredder helps but the secret to a crisp latke is to drain the onions and potatoes once you’ve shred them.  Remember to 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 with crispy at the edges — and sturdy enough to hold up under all kinds of delicious garnishes.
 
I like these latkes with the applesauce, crème fraîche, lox, salmon caviar, and chives. The idea is to put out all the garnishes and let folks build their own loaded latkes.  Some will go for a simple dab of apple sauce, some will create a multi-level, creamy fishy experience. Everyone will be delighted with these tasty potato platforms… circumcisions not required. 😊
 
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
2-1/2-pounds peeled and coarsely shredded Russett baking potatoes
1 cup coarsely shredded white onion
2 large beaten eggs
1/2 cup finely chopped green onions 
1/4 cup matzo meal or all-purpose flour
3 tablespoons melted and slightly cooled unsalted butter
2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon baking powder 
Vegetable oil, for frying 
Applesauce, crème fraîche, lox, salmon caviar, and chives, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a colander set over a large bowl, toss the shredded potatoes with the shredded onion and squeeze them dry.
3.  Let the vegetables drain for 2 to 3 minutes, and then pour off the liquid in the bowl, leaving the starchy paste at the bottom. You will need this later.
4. Add the potatoes, onion, eggs, green onions, matzo meal, butter, salt, pepper, and baking powder.
5. Add a couple of tablespoons of the potato starch water.
6. Mix well; set aside.
7. In a large skillet, heat a 1/8-inch layer of oil over moderately high heat until shimmering.
8.  Spoon 1/4-cup mounds of the latke mixture into the skillet, about 2-inches apart, and flatten slightly with a spatula.  
9. Fry the latkes, turning once, until golden and crisp; about 5 to 7 minutes. 
10. Transfer the latkes to paper towels to drain, and then transfer them to a platter in a warm oven.
11. Repeat to make the remaining latkes, adding more oil to the skillet as needed.
12. Serve the latkes with applesauce, crème fraîche, smoked salmon, salmon caviar, and chives.

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ChefSecret:  The latkes can be fried early in the day and re-crisped on a baking sheet in a 350° F oven. For Kosher Latkes, use Matzo Meal, not all purpose flour.
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Quip of the Day:  Q. What do you call a latke that’s always running late?  A procrastitater!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

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