Latkes recipe


Bob Blumer
June 29, 2010 12:29AM (UTC)

Ingredients

  • 1 large yam, peeled
  • 3 large russet potatoes, peeled
  • 1 leek, white section only (about the bottom third) washed thoroughly, and minced
  • 1 two-inch piece of fresh ginger, peeled and finely grated
  • 1 lightly packed cup of cilantro leaves, chopped
  • 2 eggs
  • 1 1/2 tablespoons flour
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons safflower oil, or other vegetable oil
  • 2 tablespoons toasted sesame oi

Directions

  1. Grate yam and potatoes with the coarse side of a grater. Mix together and let sit in a bowl for 10 minutes, then drain out excess liquid.
  2. Beat in eggs, then add leek, ginger, cilantro, flour, nutmeg, baking powder and salt. Mix thoroughly.
  3. In a saute pan over high heat, add 1 tablespoon of safflower oil and 1 tablespoon sesame oil. When oil begins to smoke, add potato mixture to the pan in 2-tablespoon dollops. Press down lightly with a spatula to flatten. Brown latkes on both sides (approximately five minutes per side)
  4. After removing latkes from pan, place them on a paper towel to soak up excess oil.

Le Secret: Fry latkes until they are very crispy, then serve immediately. To avoid the necessity of keeping latkas warm in the oven — where they will lose their crispness — use several pans at once when cooking for large groups.

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Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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