Garlic-Rosemary Potato Latkes
Recipe from:
The Gefilte Variations
by Jayne Cohen |
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 |
Recipe
Ingredients:
- about
1 1/2 lbs. Yukon Gold,
or 3 large russet (baking)
potatoes, peeled
-
2 tablespoons chopped
garlic
-
1 tablespoon fresh rosemary
leaves
-
1 large egg, beaten
-
1 tablespoon matzoh meal
or unbleached all-purpose
flour
-
3/4 teaspoon salt, or
to taste
-
1/4 teaspoon freshly ground
pepper, or to taste
-
1/2 teaspoon baking powder
-
Olive oil for frying
|
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. As the latkes are done,
transfer them to paper towels
or untreated brown paper bags
to drain.
7. 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.
8. 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. |
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Cooking
Tips: |
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