Chef Bonaparte's life-changing latkes (they're that good!)
- 16 oz. Yukon Gold or russet potatoes, peeled
- 1 large egg
- 3 oz. onion, peeled, grated, moisture squeezed out
- 1/2 tbs. fresh flat leave parsley, minced
- Potato starch (optional)
- 2 tbs. matzo meal or flour (optional)
- 1 tsp. salt
- Pepper to taste
- Vegetable oil as needed
Coarsely grate potatoes, transferring to a large bowl of cold water as grated. Soak for 1 to 2 minutes after last batch is added to water. Drain well in a colander or sieve and press to drain as much liquid as possible.
Beat egg and combine with potatoes.
Add onions, green onions, parsley, matzo meal and season with salt and pepper.
In sauté pan, heat ¼ inch (.6 cm) depth of oil over medium high heat until shimmering but not smoking.
Working one at a time, place ¼ cup potato mixture, squeezed of excess liquid and pressed into a disc ½ inch (1.2 cm) thick, in oil. Press down gently, repeat until pan is full but not crowded.
Maintain heat so fat bubbles form around edges of latkes, fry until golden brown on bottom and edges, about 3 minutes. Turnover and continue frying until completely golden brown, about 3 minutes.
Drain on paper towels set on wire rack over a sheet pan and keep warm. Repeat with remaining potatoes mixture.
Cooled latkes can be covered loosely and held at room temperature for 3 to 4 hours. Reheat in a 400?F (204?C) oven until crisp and hot, about 4 minutes.
Note: Latkes are thick, grated potato pancakes that are pan-fried in vegetable oil. They should be golden and very crisp on the exterior, creamy and moist on the interior. Matzo meal is a traditional binder. Applesauce and sour cream are the classic accompaniments for latkes.
This recipe is courtesy of Chef Joe Boneparte. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.