Latkes
Servings Per Batch: 12 pieces
Chef Joan J
Ingredients
2 large Potatoes, Russet
2 ea. Shallot
1 Tbsp. Flour
1 ea. Egg, beaten
2 tsp. Salt, Kosher
1 tsp. Black Pepper, cracked
4 Tbsp. Butter (or oil)
Instructions
Gather all mise en place.
Wash and peel potatoes and shallots. Using a box grater, grate both the shallots and the potatoes into a large bowl.
Once potatoes and shallots are grated, wrap mixture in kitchen towel and squeeze out all excess liquid.
Place mixture back into a large bowl and add in egg, flour, and seasonings. Mix well
Place heavy bottom skillet over medium heat and melt butter.**
Once butter is thoroughly heated place 1 Tbsp of potato mixture and cook for 2 minutes. Flip the mixture over and allow to cook for 2 additional minutes. Each side should have reached a crisp golden brown.
Serve immediately along with applesauce or dipping sauce.
Chef Notes
**You can use vegetable oil for pan frying also.
Horseradish Cream Sauce
Perfect with Latke recipe
Servings Per Batch: 4 oz.
Chef Joan J
Ingredients
1/2 cup Sour Cream
2 Tbsp. Prepared Horseradish,
2 tsp. Worcestershire sauce
1 tsp. Lemon juice, fresh squeezed
4 sprigs. Chives, for garnish
Instructions
Gather all mise en place.
Place the sour cream, horseradish, lemon juice, and Worcestershire sauce into medium sized bowl and mix well.
Garnish with fresh chives.
Serve alongside your favorite dish to dip!
Soy Fusion Dipping Sauce
Perfect with Latke recipe
Servings Per Batch: 4 oz.
Chef Joan J
Ingredients
1/2 cup Sour Cream
2 Tbsp. Soy Sauce
1 tsp. Sriracha.
3 ea. Scallion, thinly sliced for garnish.
Instructions
Gather all mise en place.
Place the sour cream, soy sauce, and sriracha into medium sized bowl and mix well.
Garnish with fresh scallions.
Serve alongside your favorite dish to dip!
