Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Lindsey Eats Latkes

Lindsey Eats Latkes

Lindsey Eats Latkes

Ingredients
3 medium sized russet potatoes, or 2 large grated, peeled or skin on
1 tablespoon vinegar
1 onion grated
1/4th cup matzo meal
2 eggs
1 teaspoon baking powder
Salt and pepper to taste
Neutral oil for frying, vegetable or canola
Serve with Crème Fraîche or sour cream, salmon roe and chopped chives

  • Prep your station. In a bowl, add water and ice with 1 tablespoon of vinegar. Set a colander inside of the bowl. This will help the potatoes from discoloring and prevent oxidation as you’re grating.
  • Prep your potatoes. Clean and scrub your potatoes. Peel if you prefer! We kept the skin on. Using a box grater or a chop attachment on a food processor, grate your potatoes. Set in your colander, over the bowl of water and ice. Repeat until all your potatoes are grated.
  • Repeat the same by grating your onions, and adding in the same colander over the ice bath.
  • Squeeze out moisture. When everything is grated, add the mixture in a cheese cloth or towel and squeeze out all the excess moisture until it’s pretty dry. This will help the latkes get crispy.
  • Make your mixture. Once your potatoes and onions are dry, add your eggs, baking powder, matzo meal, salt and pepper. Mix well with your hands until fully combined Mix well with your hands until fully coasted.
  • Heat your oil. Next, heat up a cast iron with oil until hot. This is a shallow fry, so you don’t need to add that much oil here.
  • Fry your latkes. Fill a 1/4th cup measuring spoon with the mixture and add it in the hot oil. Then press down with a spatula/fish spatula/burger press until thin (or your desired thickness).
  • Let your latkes fry on one side until crispy, about 4-5 minutes, then flip and repeat on the other side. Set aside on lined paper towels on a plate. Season with flakey salt when it’s out of the heat.
  • Work in batches and repeat until all your latke mixture is done. Makes about 8-10 latkes.
  • Top with a spread of Crème Fraîche, then salmon roe and chives (optional). You can also serve alongside sour cream and apple sauce, which is the traditional way to eat latkes. Serve and enjoy! 

Leave a Comment