This Sunday, Chef Ben West stopped by to share his recipe for Latka with a special guest Rabbi Dan Caiman.
- Ingredients 1 ½ pounds russet potatoes peeled
- 1 large white or yellow onion
- 2 large eggs, lightly beaten
- 2 to 3 tablespoons flour
- Freshly ground black pepper
- Vegetable oil for frying
- Grate the potato (it is easiest to use a food processor) and put into a colander. In small hand fulls, squeeze out as much liquid as you can and put into a mixing bowl.
- Grate the onion and add it to the potato
- add the eggs and 2 Tablespoons of flour, salt and pepper and mix well together. If the batter feels too loose or wet, you can add some more flour.
- Using a large frying pan, heat about ¼ inch of oil over a medium high heat.
- Using a tablespoon, drop a heaping spoonful of the mix into the oil. Smoothing them out slightly to help make them flat. Cook for 3 to 4 min per side until crisp and golden brown.
- Take them out of the oil and put them on a baking sheet that has been lined with paper towel and sprinkle a pinch of salt over them.
- You can keep the try in a warm oven heated to 200 until you are ready to serve.
- They are best served hot with a side of applesauce and or sour cream.
Notes: if you are making several pans of latkas make sure that you keep adding oil as the level drops
Sweet Potato Latka
- 1 lbs sweet potato
- 1 small onion
- 1/3 cup flour
- 2 eggs
- salt and pepper to taste
- Zucchini Latka
- 3 medium zucchini, shredded (about 4-1/2 cups)
- 1 small onion
- ¼ cup bread crumbs or matzo meal
- Salt and pepper to taste