Empty My Fridge
These Latkes are FULL of Flavour! | Chef Jean-Pierre
Ingredients
- Potato · grated2
- Clarified Butter or Vegetable Oil2 tbsp
- Onion · finely chopped1
- Egg · beaten2
- Garlic · minced1 tbsp
- Ginger · grated1 tsp
- Baking powder¼ tsp
- Salt½ tsp
- Black pepper½ tsp
- Dill · chopped1 tbsp
- Matzo Meal½ cups
- Vegetable oil
Instructions
- Finely chop the onion: halve it from pole to pole, halve each half again, then slice thinly across the grain. Sauté in oil over medium heat until translucent and soft, without browning.
- Grate the potatoes and put them straight into cold water to keep them from discolouring. Lift the potatoes out, squeeze out as much water as possible (salad spinner, then cheesecloth to get them very dry). Pour off the water but keep the starch left in the bowl.
- Put the sautéed onion, dried potatoes, beaten eggs, garlic, ginger, baking powder, salt, pepper, dill and matzo meal into the bowl with the starch and mix thoroughly.
- Heat a generous amount of vegetable oil in a large skillet over medium-high heat to at least 325°F (162°C). Shape the mixture into small patties and fry in batches without crowding, about 3–4 minutes per side, until golden and crisp on both sides. Adjust heat to prevent burning.
- Drain the latkes on a rack or paper-towel-lined plate, then serve warm.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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