You see all sort of ubercreative latke recipes around Hanukkah time: apple-parsnip latkes, sweet potato – leek latkes, sweet cheesy latkes, tasty cheese and chive latkes, as well as latkes caviar cream. The fact is, you can’t go throughout the world of latkes till you’ve mastered the classic. So very first I’ll instruct you this unique recipe from Ma and Uputzi. They always made unbelievable pureed potato latkes.
I go back and forth between the shoestring and the puree variation. You can do whatever you such as. No changes needed; simply alter the food mill blade or the side of the box grater. Obviously, Ma and Uputzi grated theirs by hand on the box grater. When I really want to fry up a hundred latkes, I hug my food processor, provide it a huge kiss, and whisper, “Thank G-d I have you.”
When I have visitors, I stick to a classic– then I go wild with garnishes, developing a latke topping bar, so your Chanukah celebration guests can blend and match or try all. Attempt guac and an over-easy or poached egg, or slices of mozz, tomato, plus a few fresh basil leaves.
4 big russet potatoes (about 2 1/2 pounds).
3 large eggs, beaten.
2 tsps kosher salt.
1 tsp freshly ground black pepper.
Canola oil or Olive oil , for frying.
1 medium onion, quartered.
1/4 cup great cornmeal or matzoh meal.
1 1/4 cups creme fraiche or sour cream.
2 oz of Caviar, for garnish.
Fill a huge bowl with cold water. Peel the potatoes, cut them into quarters lengthwise, and position them in the bowl of cold water to avoid browning.
Incorporate the eggs, salt, and pepper in a big bowl; set aside.
Heat about 1 inch of the canola oil in a big sautÃ© pan over medium-high heat.
Put the onion and potatoes in a food mill and pulse until pureed. Move the blend to the huge bowl with the eggs. Add the cornmeal and mix to combine.
Line a flat pan with paper towels.
Making use of a 1/4-cup determining cup, scoop up the potato blend and thoroughly drop it into the hot oil.
Use the back of the determining cup to flatten the latke. Fill the pan with as many latkes as you can, however do not let them touch. Do not overcrowd your pan, or the latkes will certainly be soaked instead of crispy.
To keep the latkes warm and crispy when deep-fried, spread them in a single layer on a flat pan and place in a 200 Â° F oven until all set to serve.
I cannot state it sufficient times: Remember, don’t overcrowd your pan when frying. Make sure the latkes aren’t touching and there is room around each for the edges to crisp. That’s the perfect latke: soft, fluffy, and creamy on the within with crunchy edges.
Sweet Cinnamon Latkes:
My pal Anita’s granny used to make her latkes with a pinch of cinnamon. Complete disclosure: When she mentioned her grandma’s sweet secret, I snagged it for this book.
For a sweeter version, of the latkes caviar cream leave out the onion and the pepper, minimize the salt to a pinch, and add 2 teaspoons ground cinnamon and 3 tbsps sugar. Mix 1 cup sour cream with 1/4 cup maple syrup and serve it on the side.