Latkes!! Making a bunch of these no peel no liquid latkes this week and next for my family and many many clients. Some even ordered before Chanukah begins! Less mess less stress!
2.5 lbs Yukon gold potatoes
3/4 cup matzoh meal
1 Tbs corn starch
Salt and pepper
Boil potatoes, skin on, in water 5-10 min. (They will Still be slightly hard but You don’t want To be able to mash them). Grate half and purée the other half in a food processor. Purée the onion and mix everything together. Pour oil into fry pan. The oil should be about 1/4 inches in depth. Turn stove to medium heat.
When hot, place about 1/4 of the latke mixture in the pan and flatten out to fry. Fry about 3-5 minutes per side until gold brown. Transfer latkes to a paper towel lined baking sheet.
If you are serving them later, They can be fried and kept warm in a 200°F oven for up to 30 minutes.
You can refrigerate leftovers in an airtight container and reheat in a 300°F oven for 5 to 10 minutes.
These are my favorite topping suggestions below. Feel free to come up with your own and tag me @alibabka/email me your creation!
Apple Sauce + Sour Cream + Microgreens
Creme Fraiche + Lox + Capers + Dill
Pulled BBQ Brisket
Tuna/Yellow Tail/Salmon Ceviche
Sliced Avocado + Red Chili Flakes + Sea Salt + Radishes
Ricotta + Orange Marmalade + Sea Salt + Cinnamon
Curry Mayo + Cilantro
Alison Gutwaks is a personal chef and recipe developer in Columbus, Ohio. Her company is called AliBabka and can be found on Instagram and Facebook, as well as her website www.alibabka.com.