Martian Food
Sep 18, 2015

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Potato Latkes

Active time:50 minutes

Start To Finish:1 hour,

Difficulty:

Yield: 8

Source: Bon Appétit

Vegetarian, Vegetables, Comfort Food, Family Favorites, Casual
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photo

Ingredients:

2 cups onion, finely chopped, divided
1 large egg
1¼ tsp. coarse kosher salt
¼ tsp. freshly ground black pepper
2 lbs. russet potatoes, peeled and cut into 1-inch pieces
1 Tbs. all-purpose flour
1 tsp. baking powder
vegetable oil for frying

Directions:

Line a colander with a kitchen towel. Stir 1½ cups onions, egg, salt, and pepper in a large bowl. Place the remaining ½ cup onions in a processor; add potatoes. Blend until potatoes are very finely chopped and some of the mixture is pureed; transfer to the prepared colander. Wrap the towel around the potatoes, squeezing out as much liquid as possible. Scrape into the bowl with the egg mixture. Stir in all-purpose flour and baking powder.

Heat 4 Tbs. vegetable oil in a heavy large skillet over medium-high heat. Drop the potato mixture by ¼ cupfuls into skillet; flatten each latke to a 2½-inch round with a metal spatula. Reduce the heat to medium. Cook until golden, about 4 minutes per side. Transfer to a large rimmed baking sheet. Repeat, adding more oil to the skillet as needed.

Latkes can be made 2 hours ahead up to this point.  Keep at room temperature until ready to bake.

Preheat the oven to 425°F. Bake the latkes until crisp and deep brown, about 6 minutes per side.

Notes:

We always serve this with the Grown-Up Applesauce—and both are always a big hit.  

Bon Appétit pairs the latkes with a Watercress, Smoked Salmon and Avocado Salad. Very few people in our family will eat smoked salmon, but the salad sounds wonderful:

Whisk 6 Tbs. olive oil, 2 Tbs. Sherry wine vinegar, and ¼ tsp. dry mustard in a small bowl to blend. Season with salt and pepper to taste. Combine in a large bowl: 2 large bunches of watercress (thick stems trimmed, about 8 cups), 1 large avocado (pitted, peeled, and diced), and 4 oz. thinly sliced smoked salmon cut into strips. Toss with enough dressing to coat, and serve alongside the potato latkes.



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