Herbed Yukon Gold Potato Latkes

Name: Herbed Yukon Gold Potato Latkes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 1
Cuisine: Jewish
Ingredients: 1 teaspoon freshly ground black pepper; 1 serving capers; 1 serving thinly sliced red onion and/or 2-in. lengths of chive; 1 Tbsp coarse kosher salt; 5 larges eggs, beaten; 177 milliliters finely chopped fresh chives; 118 milliliters chopped fresh parsley; 2 teaspoons chopped fresh rosemary leaves; 2 teaspoons chopped fresh thyme leaves; 118 milliliters About matzo meal; 1 serving Sour cream; 1 serving Vegetable oil for frying; 2 kilograms Yukon Gold potatoes, scrubbed, with any brown spots or eyes removed

The recipe Herbed Yukon Gold Potato Latkes could satisfy your Jewish craving in around 1 hour and 10 minutes. This recipe serves 1. One serving contains 1656 calories, 80g of protein, and 35g of fat. A mixture of cream, rosemary leaves, onion and/or 2-in. lengths of chive, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It works well as an expensive main course for Hanukkah.

Instructions

Fill a large mixing bowl three-quarters full with cold water. Using the coarse side of a box grater or a food processor fitted with a medium-coarse grating disk, grate potatoes, transferring them to the water as you go.

Ingredients you will need

Potato

Water

Equipment you will use

Food Processor

Mixing Bowl

Box Grater

Let potatoes stand in water 15 minutes.

Ingredients you will need

Potato

Water

Pour potatoes into a fine-mesh colander and rinse well with water. Rinse mixing bowl and wipe dry.

Ingredients you will need

Potato

Water

Equipment you will use

Mixing Bowl

Colander

Take a large handful of potato and squeeze to remove some water. Pile onto a clean kitchen towel, gather towel corners up into one hand, and twist hard to wring out any remaining moisture. Repeat with rest of potatoes, using fresh towels if needed. Return mixture to bowl.

Ingredients you will need

Potato

Water

Equipment you will use

Kitchen Towels

Bowl

In a medium bowl, stir together eggs, matzo meal, herbs, salt, and pepper, then pour over potatoes and toss to mix well. If at any time you notice a pool of liquid in the bottom of the bowl, toss in more matzo meal, 2 tbsp. at a time.

Ingredients you will need

Matzo Meal

Potato

Pepper

Herbs

Egg

Salt

Equipment you will use

Bowl

Pour 3/4 in. oil into a 10- to 12-in. frying pan (with sides at least 2 in. high) over medium-high heat. When oil reaches 350, scoop a scant 1/4 cup of potato mixture from bowl, then gently turn onto a wide spatula. Press into a patty about 1/3 in. thick, then gently slide pancake into hot oil. Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy and well browned and undersides are golden brown, 2 to 3 minutes. Gently turn and cook until other sides are golden brown, 2 to 3 minutes longer.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Bowl

Transfer pancakes to paper towels to drain briefly, then keep warm in a 200 oven while you cook remaining pancakes.

Equipment you will use

Paper Towels

Oven

Serve with sliced smoked salmon, sour cream, onion and/or chives, and capers.

Ingredients you will need

Smoked Salmon

Sour Cream

Capers

Chives

Onion

Tips for Terrific Latkes: Soaking, rinsing, and drying the grated potatoes removes excess starch and makes the latkes crispy (not necessary for sweet potatoes).

Ingredients you will need

Sweet Potato

Potato

Starch

Use restraint when adding eggs and matzo meal. Too much will make the latkes heavy.

Ingredients you will need

Matzo Meal

Egg

Keep oil between 300 and 350 while frying to prevent latkes from turning greasy. Check heat with a candy thermometer and adjust heat accordingly.

Ingredients you will need

Candy

Cooking Oil

Equipment you will use

Candy Thermometer

If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag and refrigerate up to 3 days. Reheat in a 300 oven until crispy and hot, about 15 minutes.

Equipment you will use

Paper Towels

Ziploc Bags