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Sides | |
| 8 medium-large russet potatoes, peeled 1-2 medium onions, peeled 2 tablespoons horseradish 3 eggs about � cup cornstarch or potato starch as needed (for gluten-free latkes) or matzoh meal salt and pepper to taste neutral-flavored, heat-holding vegetable oil like grapeseed, sunflower or safflower oil, or get real and use schmaltz or duck fat for frying (not olive oil) as needed | |
| Take 6 of the potatoes and grate on the coarse side of a box grater or on the grater wheel with the larger holes of a food processor. Grate the onions the same way. Mix those potatoes and onions together in a bowl. Now, using a mandolin or by hand, julienne the last two potatoes into thin strips. Add to the previously grated onions-potato mix. Then add the horseradish and season with salt and pepper to taste, leaning a bit towards salty. In a separate bowl, scramble the eggs and pour over the potato-onion mixture. Now add the starch of choice. (We use potato starch or cornstarch to keep them gluten free.) Mix well with one hand. Fill a large heavy skillet one half-inch deep with your cooking oil and bring up to a shimmer. You want your oil hot enough to brown, but not so hot that it cooks too fast. Test for heat by dropping a small drop of the mix in the oil. If it sizzles, it is ready. Take a handful of mixture, about the size of a small tomato, in your hand. Toss it gently and carefully up and down like you're a pitcher getting ready to pitch. After five or six tosses it will begin to get rounder and rounder. When it is round and tight, place it carefully in the oil. Repeat with a few more, being careful not to crowd the pan. Allow the latkes to cook on one side, still round, until you notice that they are getting bronze around the edges, about 2-3 minutes. Using a spatula flip each latke and NOW press them down until they are about � inch thick. Monitor your heat, making sure the oil is not too hot but hot enough to keep the pan frying going nicely. When the latkes are fully golden on each side, remove to a cooling sheet. Repeat this process until your mix is used up. They can easily be reheated in a 350 F oven for 5 minutes. | |
| this one beat Bobby Flay | |
Unrated | |
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