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Featured Cookbook
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Braised Brisket with Thirty-Six Cloves of Garlic
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Garlic-Rosemary Potato Latkes
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Book Description
Jewish food--the cuisine of the Diaspora--has remained largely unchanged, even as other venerable cooking traditions have been renewed. But this savory fare was meant to be potchkeyed, or played with, writes Jayne Cohen, author of The Gefilte Variations.
... (more)
The Gefilte Variations: 200 Inspired Re-creations of Classics from the Jewish Kitchen, with Menus, Stories, and Traditions for the Holidays and Year-Round
Authors: Jayne Cohen
Date: March 2000
ISBN: 0684827190
Publisher: Scribner Book Company
Hardcover
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These exceptionally fragrant potato pancakes require no topping or sauce as adornment. They are perfect as is, ready to accompany any roasted or grilled chicken or meat.
Yield: about 4 servings
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about 1 1/2 lbs. Yukon Gold, or 3 large russet (baking) potatoes, peeled
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2 tablespoons chopped garlic
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1 tablespoon fresh rosemary leaves
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1 large egg, beaten
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1 tablespoon matzoh meal or unbleached all-purpose flour
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3/4 teaspoon salt, or to taste
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1/4 teaspoon freshly ground pepper, or to taste
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1/2 teaspoon baking powder
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Olive oil for frying
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Coarsely shred the potatoes, using grating disk in a food processor. (Don't wash out the food processor--you'll be using it again right away.) Transfer the potatoes to a colander or strainer and use your hands or a wooden spoon to press out as much moisture as possible.
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Remove grating disk from processor and replace with steel blade. Return about 1/3 of the shredded potatoes to the food processor. Add the garlic and rosemary and process, using pulse motion, until roughly pureed. Transfer the mixture to a large bowl. Add the remaining shredded potatoes, the egg, matzoh meal, salt, pepper, and baking powder to the bowl. Mix until thoroughly combined. Refrigerate for about 15 minutes to mingle the flavors.
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In a heavy, 10- to 12-inch skillet (cast-iron is ideal), heat about 1/4-inch oil over high heat until hot but not smoking. Drop 1/4 cup of the potato latke batter into the pan, and flatten with a spatula. Repeat with more batter, cooking no more than 4 or 5 latkes at a time; crowding the pan will give you soggy latkes.
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Regulate the heat carefully, reducing it to medium as the latkes fry until golden and crisp on the bottom, about 4 minutes. To prevent oil from splattering, use two spatulas (or a spatula and a large spoon) to turn the latkes carefully. Fry until crisp and golden on the other side.
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It's best to flip the latkes only once, so that they don't absorb too much oil. So, before turning, lift the latkes slightly with the spatula to make sure the underside is crisp and brown.
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As the latkes are done, transfer them to paper towels or untreated brown paper bags to drain.
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Continue making latkes in the same manner until all the batter is used. If necessary, add more oil to the pan, but always allow the oil to get hot before frying a new batch.
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Serve straightaway. Or keep the latkes warm in a 200 oven (place in a single layer on an oven-proof platter lined with paper towels) and serve when they are all ready to be brought to the table.
More From This Book:
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Braised Brisket with Thirty-Six Cloves of Garlic
-
Garlic-Rosemary Potato Latkes
-
Kasha and Orzo with Grilled Portobello Mushrooms
-
Apple-Cranberry Blintzes with Maple Ricotta Cream and Sugared Walnuts
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