SIMCHA POTATO LATKES
In Hebrew, ‘Simcha’ means happiness, gladness or joy and I feel all the above when making my take on these traditional Jewish potato pancakes, or Latkes; which is why I named my recipe Simcha Potato Latkes. I mean, how can you not be happy about another way of eating potatoes, deep fried might I add? And with it being Hanukkah, I couldn’t think of a better time to whip up these crisp, golden stem tuberous morsels. And they make a wonderful cocktail hors d'oeuvre, too!
PREP/COOK TIME: About 45 Minutes
Makes About 5 – 6 Servings
INGREDIENTS
2 Lbs – Russet Potatoes, Peeled and Quartered
¼ Cup – Scallions, Stems, Chopped; Plus Leaves for Garnish
¼ Cup – All Purpose Flour
½ Cup – Panko Bread Crumbs
2 – Large Eggs
2 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
1 Cup – Vegetable Oil
THE NITTY GRITTY
Using a food processor with a coarse grating attachment, or the wide-coarse side of a box grater, shred potato quarters into a large bowl lined with a clean dishtowel. Twist towel to secure shreds; squeeze firmly to remove excess liquid into bowl. Discard liquid; rinse and dry bowl for further use. Transfer shreds back into bowl.
Meanwhile, in a 12” skillet, or non-stick pan, warm oil at medium high heat.
Combine scallions, flour, panko, salt, pepper and eggs with shreds; mix evenly. Using your hands, shape about 3 tbs to a ¼ cup of potato mixture into tight, compacted discs; set on tray, or dish, till all discs are formed.
Fry in batches; do NOT overcrowd. Carefully place about 3 – 4 discs to hot oil; fry for about 3 – 4 minutes. Using a metal spatula, flip latkes over and press down to flatten; fry for another 2 – 3 minutes or till crisp and golden and slightly plump. (NOTE: If latkes appear to be frying too fast, reduce heat to medium.)
Transfer latkes to paper towels to drain oily excess.
ADDITIONAL NOTE: If you're making double or triple batches of this recipe, drain latkes first on paper towels before placing them on a baking sheet with a wired rack; keeping them warm in a 250 degree oven till ready to serve.
Serve latkes with apple sauce or Daisy Sour Cream (or non-dairy sour cream). I love topping my latkes with thin slices of fresh salmon, gravlax or even smoked salmon.
Garnish with scallion leaves and enjoy.
DECEMBER 3, 2018
