This latke recipe is adapted from one that I saw several years ago in EatingWell Magazine. It has become a perennial favourite and is one that will probably please latke purists/minimalists in the crowd. I particularly enjoy it with sour cream.
Technique wise this latke is started in the frying pan with a shallow fry and then is finished in the oven for a purported lighter, healthier result. The addition of matzo means that this is a denser latke to my previous curried ones and to be honest I didn’t find them any less oily than traditionally fried latkes. In my book that’s a good thing, but if oil content is something you’re watching this season you may want to keep that in mind and try the next latke recipe that will be posted tomorrow. (How’s that for a teaser? )
If you have haven’t already, you can check out my entire Hanukkah 2010 Recipe Suggestion post here. Then come back and try these latkes out !
Oven-crisped Potato Latkes
SOURCE: EatingWell Magazine
1 lb. ½ russet potatoes, scrubbed and shredded (about 2)
1 medium white onion, shredded
2 medium shallots, minced (about ¼ cup)
1 teaspoon salt
1 large egg, lightly beaten
2 pieces whole-wheat matzo (6-by-6-inch), broken into pieces
1/2 teaspoon white pepper
3 tablespoons peanut oil or extra-virgin olive oil, divided
1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze–some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment–potato starch–in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.
2. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.
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