8 Days of Latkes: Day 1 • Potato and Onion

Stay here! For the next eight days we’re giving you a new latke recipe.

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Laura Luciano and her potato and onion latkes.

What does an Italian girl like me — a shiksa — know about latkes? After noshing on eight different types at Latkefest, a potluck I hosted at my home Sheridan Green, I know a smidge more and so will you. Folks made latkes with the traditional white spud where others created versions with sweet potatoes, fennel, Brussels sprouts, coconut flour and even acorn flour, who would have ever thunk? And to turn it up a notch: crabapple butter, homemade ketchup, smoked fish and the tried and true, sour cream and applesauce, were dolloped on a top. During the eight days of Hanukkah, starting today, a different recipe from eight different latke lovers will be posted. The miracle of Hanukkah will guide you to a “spudtacular” holiday. Oy to the world and let there be latkes.

Read my latke story and inspiration for this recipe in Edible East End 2014 Holiday Edition.

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The traditional potato and onion latke.

Potato and Onion Latkes
by Laura Luciano
Ingredients
2 pounds of any white baking potatoes, scrubbed and peeled
1 large onion, peeled
2 large eggs, whisked
2 tablespoons and 1 teaspoon of sea salt
1 tablespoon of cracked pepper
1 tablespoon of fresh thyme, chopped
Duck fat for frying

Garnish: applesauce, sour cream, poached egg.

Directions
Preheat oven to 250°F. Coarsely grate the potatoes by hand, transferring to a large bowl of salted cold water; 2 tablespoons of sea salt. Soak potatoes for 5 minutes; drain well in a colander. Then grate the onion. Place the grated potato and onion in a cheesecloth and wring, extracting as much moisture as possible. In a large bowl, fold in the eggs, sea salt, pepper and thyme.

In a large cast iron skillet over medium-high heat, add duck fat; approximately ¼ cup. Place a large spoonful of the potato mixture into the hot oil, pressing down on them to form ½-inch thick patties; 3-inch rounds.

Cook until undersides are browned, about 5 minutes. Turn latkes over and cook about 5 minutes more. Transfer to paper towels to drain and season with touch of sea salt. Add more duck fat to the skillet as needed. Keep latkes warm in the oven at 200° until ready to serve. Serves 15.

See all the other latke recipes here at 8 Days of Latkes.

 

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Cook and artist Laura Luciano writes the blog outeastfoodie.com.