Recipe

Herbed Yukon Gold Potato Latkes Recipe

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Ingredients

9 to 12 oz. thinly sliced smoked salmon, cut into 20 to 25 slices (optional)
Vegetable oil for frying
2 tsps sliced fresh thyme leaves
3/4 c finely sliced fresh chives
About 1/2 c matzo meal
capers
3 1/2 lbs Yukon Gold potatoes, scrubbed, with any brown spots or eyes removed
1/2 c sliced fresh parsley
Sour cream
2 tsps sliced fresh rosemary leaves
5 large eggs, beaten
1 tbsp coarse kosher salt
1 tsp freshly ground black pepper
thinly sliced red onion and/or 2-in. lengths of chive

Directions

Step #1 Fill a large mixing bowl three-quarters full with cold water.
Step #2 Using the coarse side of a box grater or a food processor/blender fitted with a medium-coarse grating disk, grate potatoes, transferring them to the water as you go.
Step #3 Let potatoes stand in water 15 mins.
Step #4 Pour potatoes into a fine-mesh colander & rinse well with water.
Step #5 Rinse mixing bowl & wipe dry.
Step #6 Take a large handful of potato & squeeze to remove some water.
Step #7 Pile onto a clean kitchen towel, gather towel corners up into one hand, & twist hard to wring out any remaining moisture.
Step #8 Repeat with rest of potatoes, using fresh towels if needed.
Step #9 Return mixture to bowl.
Step #10 In a medium bowl, herbs, matzo meal, & pepper, salt, stir this together eggs, then pour over potatoes & toss to mix well.
Step #11 If at any time you notice a pool of liquid in the bottom of the bowl, toss in more matzo meal, 2 tbsp.
Step #12 at a time.
Step #13 Pour 3/4 in.
Step #14 oil into a 10- to 12-in.
Step #15 frying pan (with sides at least 2 in.
Step #16 high) over medium-high heat.
Step #17 When oil reaches 350°, scoop a scant 1/4 c of potato mixture from bowl, then carefully turn onto a wide spatula.
Step #18 Press into a patty about 1/3 in.
Step #19 thick, then carefully slide pancake into hot oil.
Step #20 Cook 3 or 4 pancakes at a time (do not crowd pan) until edges are crispy & well browned & undersides are golden brown, 2 to 3 mins.
Step #21 Gently turn & cook this until other sides are golden brown, 2 to 3 mins longer.
Step #22 Transfer pancakes to paper towels to drain briefly, then keep warm in a 200° oven while you cook remaining pancakes.
Step #23 Serve with sliced smoked salmon, onion and/or chives, sour cream, & capers.
Step #24 Tips for Terrific Latkes: Soaking, rinsing, & drying the grated potatoes removes excess starch & makes the latkes crispy (not necessary for sweet potatoes).
Step #25 Use restraint when adding eggs & matzo meal.
Step #26 Too much will make the latkes heavy.
Step #27 Keep oil between 300° & 350° while frying to prevent latkes from turning greasy.
Step #28 Check heat with a candy thermometer & adjust heat accordingly.
Step #29 If making latkes ahead, let cool on paper towels, then arrange in a single layer in a zip-lock plastic bag & put in the fridge up to 3 days.
Step #30 Reheat in a 300° oven until crispy & hot, about 15 mins.
Step #31 Note: Nutritional analysis is per latke.
Enjoy the Herbed Yukon Gold Potato Latkes recipe

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