Monday, April 25, 2011

Herbed Yukon Gold Potato Latkes

3½ lbs Yukon Gold potatoes
5 eggs
½ C matzo meal
¾ C chopped fresh chives
½ C chopped fresh parsley
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
1 Tbls salt
1 tsp pepper
vegetable oil for frying
10-12 oz smoked salmon
sour cream
garnish with: thinly sliced red onion, capers, chives...

When I made these, I had fresh chives and thyme, but I used dried parsley and rosemary. Of course, fresh is best, but let's be realistic folks -- who has all these fresh herbs on hand year round? Do the best you can. :)

Yukon Gold potato skins are so thin that there's no need to peel them; simply remove any brown spots or eyes. Grate potatoes and soak in a bowl of cold water for 15 minutes.

Drain potatoes in a colander; squeeze out excess water: wring out potatoes, by handfuls, in a kitchen towel and return to bowl. Use a fresh towel when needed.

In another bowl, stir together eggs, matzo meal, herbs, salt and pepper. Pour over potatoes and mix well. (If liquid ever begins to pool in the bottom of the bowl, drain it off, or...more matzo meal can be added, 2 Tbls at a time.)

Pour ¾" oil into a 10-12" frying pan over medium-high heat until it reaches 350° on a candy thermometer. Scoop ¼ C of potato mixture from bowl, using a wide knife or spatula to flatten and shape into a patty about ½" thick, and gently slide pancake into hot oil. Don't crowd latkes in the pan. Cook until edges are crispy and well browned and undersides are dark golden brown (about 3 minutes each side).

Transfer latkes to paper towels to drain, keep warm in a 200° oven while cooking remaining latke pancakes. Serve hot with smoked salmon, sour cream, red onion, chives, and/or capers.

This recipe didn't list it, but I've often seen latkes paired and served with applesauce.

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