Potato Latkes and Variations


Side dish

Potato Latkes and Variations

Bernamoff suggests entertaining your guests this year with a latke bar. Make one variety of latkes or all three ahead of time and plan to reheat at 450 degrees for 5 minutes when ready to serve. Set out lox, horseradish cream, applesauce, pickled beets and maybe a whitefish salad and let guests mix and match.

2 pounds russet potatoes, peeled and coarsely grated

1 medium onion, grated

11/4 cups matzo meal

3/4 cup chopped chives

5 eggs

1 tablespoon kosher salt

3/4 teaspoon freshly ground pepper

Canola oil, for frying

In a large bowl, cover grated potatoes with water; drain. Repeat once or twice until water runs clear. Drain potatoes and squeeze out as much water as possible.

In a large bowl, combine potatoes with onion and stir. Add matzo meal and stir; add chives. Stir in eggs, mixing until thoroughly incorporated. Mix in salt and pepper.

In a large skillet, add enough oil to come to 1/8-inch deep. Heat over medium heat. Using a 1/4-cup scoop, portion latke mixture into hot oil, slightly flattening in the skillet. Repeat until skillet is full. Do not crowd pan.

Cook latkes until crisp and brown on the edges, about 3 minutes. Turn and cook until crisp and brown all over and still tender inside, about 3 minutes more. Transfer to a paper towel-lined plate or baking sheet and keep warm if not serving immediately. Continue with remaining potato mixture, adding more oil between batches if needed. Makes 25-30 latkes.

Celery Root-Parsnip Latkes: Substitute 1 pound peeled and grated celery root and 1 pound grated parsnips for the potatoes, and skip the rinsing step. Substitute 3/4 cup chopped parsley for the chives.

Butternut Squash Latkes: Substitute 2 pounds grated butternut squash for the potatoes, and skip the rinsing step. Substitute 1/3 cup chopped fresh sage for the chives. Cook latkes slightly longer, about 4 minutes for the first side and 3 minutes for the second side, over medium-low heat.

Source: Adapted from “The Mile End Cookbook” by Noah and Rae Bernamoff (Clarkston Potter, $27.50).

Per potato latke: 114 calories (percent of calories from fat, 450, 3 g protein, 12 g carbohydrates, 1 g fiber, 6 g fat (1 g saturated), 42 mg cholesterol, 242 mg sodium.

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