My version of the classic Hanukkah/Passover Latkes. The first night of Hanukkah 2016 is December 24.
Serves 4-6 people
6 Yukon gold potatoes, peeled and grated (about 2 pounds)
1 cup diced yellow onion
3 tablespoons chicken fat (or butter)
1 tablespoon Kosher salt
1 to 1 1/2 teaspoons white pepper depending on your taste
2 tablespoons finely chopped chives
2 eggs, beaten
2 tablespoons pastry flour (or substitute 3 tablespoon Matzo meal)
3 cups panko breadcrumbs
1 cup grapeseed oil for frying(chicken or duck fat for extra bonus golden star points)
For The Crème Fraîche
8 ounces homemade or store bought crème fraîche
2 packed tablespoons freshly grated horseradish
1 tablespoon minced chive
1/2 teaspoon fresh lemon juice
Cook’s Line seasoning fir salt and fresh cracked pepper to taste
Mix all together, cover and chill until ready to use.
- Peel and grate the potatoes on a box grater. In batches wrap into a clean kitchen towel, ball up, and squeeze out the excess potato water. Place dry shredded potatoes in a separate bowl.
- Melt the chicken fat (schmaltz) in a sauce pan and begin to slowly cook your onion.. this is your “Gribenes”. Slowly cook until the onions are sweet and caramelized a golden brown.
- Add the salt, white pepper and 2 tablespoons of chopped chives to the potatoes and hand toss. Pour in the beaten egg, mix, then the flour and mix again.
- In a cake pan or deep dish pie plate, add the Panko bread crumb. Ball up the potato mixture by hand and flatten out into a patty; approximately 3 inches wide and about 1/2 inch thick. Place into the Panko crumbs and coat the entire latke in the crispy crumbs. Lay out the breaded latkes on a cake rack or pan, and start heating up the oil in your fry pan. Also prepare a pan lined with paper towel to absorb excess oil after frying.
- Pour enough oil in the pan to reach 2/3 up the side. Heat until shimmering and gently lay down the breaded latkes. Reduce the heat so as not to burn the crumbs, but cook to a nice golden brown. Fry both sides, flipping them over several times to get a nice even cooking.
- Lay out on to paper towels to absorb the excess oil. Plate your latkes and serve warm with a side of the Crème Fraîche Horseradish and Chive and/or Applesauce