These crispy potato pancakes, traditionally served over Hanukkah, get an extra flavor boost from being blended with three types of onion - minced yellow onion, sliced green scallions, and Coastal Goods Onion Salt. We like these latkes so much that we serve them throughout the winter months, letting the toppings run the gamut from traditional applesauce and sour cream to indulgent sliced smoked salmon and caviar.
INGREDIENTS:
2 ½ pounds russet potatoes, peeled and coarsely shredded on a box grater
1 medium yellow onion, coarsely shredded on a box grater
2 large eggs, beaten
½ cup thinly sliced scallions, white and tender green parts
¼ cup panko crumbs
3 tablespoons unsalted butter, melted and cooled slightly
2 1/2 teaspoons Onion Salt
½ teaspoon freshly ground black pepper
½ teaspoon baking powder
Vegetable oil or chicken or duck fat, for frying
1 medium yellow onion, coarsely shredded on a box grater
2 large eggs, beaten
½ cup thinly sliced scallions, white and tender green parts
¼ cup panko crumbs
3 tablespoons unsalted butter, melted and cooled slightly
2 1/2 teaspoons Onion Salt
½ teaspoon freshly ground black pepper
½ teaspoon baking powder
Vegetable oil or chicken or duck fat, for frying
INSTRUCTIONS:
- Place the grated potatoes in a clean muslin dish towel, gather into a ball, and twist and squeeze the cloth over the sink to extract as much liquid as possible from the potatoes. Repeat process with minced yellow onion. Combine the potatoes and onion in a mixing bowl and add the beaten eggs, scallions, panko crumbs melted butter, onion salt, pepper, and baking powder; mix well. The mixture should be cooked right after mixing; otherwise it will oxidize and turn brownish-black.
- In a large skillet, heat a ¼ inch layer of oil or fat over medium-high heat. When it is shimmering, spoon ½ cup mounds of the latke batter into the skillet about 2 inches apart, flattening the mounds a bit with the back of a spatula. Fry the latkes until golden brown and crisp, turning once to brown both sides, about 5 to 7 minutes total cooking time. Transfer the latkes to paper towels to drain and keep warm in a low oven while making the remaining latkes.
- Serve the latkes hot with the desired accompaniments.
Serves 4 to 6
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.
