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Issue 522: Classic potato latkes with assorted toppings

Daniella Silver and Norene Gilletz

Four new latke toppings… get grating!

Wednesday, November 29, 2017

 Mishpacha-Recipe

Excerpted from The Silver Platter: Simple Elegance (ArtScroll /Shaar Press, 2016)

Tradition! You really can’t go wrong with classic potato latkes. I’ve added four unique toppings to serve alongside, each with its own flavor. Make a different topping every night and delight your guests!

INGREDIENTS

Potato Latkes
  • 6 large potatoes (preferably Idaho/russet), peeled and cut into chunks
  • 1 large onion, cut into chunks
  • 2 eggs
  • ¼ cup potato starch
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • grapeseed oil, for frying

SOUR CREAM TOPPINGS
(Dairy/Pareve/Passover/Gluten-free)
YIELDS 4-6 SERVINGS
  • 1 cup sour cream (regular or low fat) or Tofutti sour cream
  • 1 Tbsp lemon juice
  • ¼ cup chopped fresh parsley or dill
  • freshly ground black pepper
  • ½ cup pomegranate seeds, or ¼ lb/125 g
  • fresh smoked salmon, thinly sliced
 
DELI TOPPING
    • (Meat/ Passover / Gluten-free) 
  • YIELDS 4-6 SERVINGS
  • 1 Tbsp Dijon mustard
  • 2 tsp honey
  • 3 Israeli pickles, diced
  • ½ lb (250 g) deli meat, diced
  • Add topping ingredients to medium bowl;
  • mix to combine. Use as a topping for latkes.
 
AVOCADO TOPPING
    • (Pareve / Passover / Gluten-free)
  • YIELDS 4-6 SERVINGS
  • 1 ripe avocado, peeled, pitted, and diced
  • ¼ cup red onion, minced
  • 1 tomato, diced
  • 1 Tbsp lime juice, preferably fresh
  • 1 tsp kosher salt
  • freshly ground black pepper


 
PREPARATION

Preheat oven to 250°F (125°C). Line a rimmed baking sheet with parchment paper.

In a food processor fitted with the shredding disk, shred potatoes and onion, using medium pressure. Transfer vegetables to a large colander set in the sink or over a large bowl; press firmly to drain excess liquid.

Place drained veggies into a large bowl. Add eggs, potato starch, baking powder, salt, and pepper. Mix well.

In a large skillet, heat oil over medium high heat. Working in batches, drop large spoonfuls of batter into hot oil to form pancakes, flattening them slightly with the back of the spoon. Do not crowd the skillet.

Fry for 3 to 4 minutes per side, or until crisp and golden.

Drain well on paper towels. Transfer to prepared baking sheet; place into oven to keep warm.

Freeze with Ease: Arrange latkes in a single layer on a baking sheet; freeze until firm. Transfer to resealable plastic bags, press out all air, and freeze. To reheat, place frozen latkes onto a large baking sheet. Bake, uncovered, at 400°F (200°C) for 12 to 15 minutes, until hot and crisp.

(Do not freeze toppings!)

FOR SOUR CREAM TOPPING


In a medium bowl, combine sour cream with lemon juice, parsley (if using pomegranate seeds) or dill (if using smoked salmon), and pepper; mix well. Top latkes; add pomegranate seeds (if using parsley) or smoked salmon (if using dill). 

FOR DELI TOPPING



Add topping ingredients to medium bowl; mix to combine. Use as a topping for latkes. 

FOR AVOCADO TOPPING


Add topping ingredients to medium bowl; mix to combine. Place plastic wrap directly onto mixture to prevent darkening. Right before serving, top latkes with avocado mixture. 

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