I KNOW I've been all over this blog talking about "this is the best recipe, ever" but FOR REAL, listen when I say this.... this is the best recipe ever. These were so good. We've had them twice now and they are phenomenal. Why we've waited this long to make this recipe, I have no idea.
We loved Russ and Daughters on our last trip to NYC. We had the latkes and they were amazing. We've talked about them ever since. One evening we talked about making them for brunch, checked whole foods delivery and two hours later...we had all we needed! Brian even found the salmon roe to top.
So we woke up Saturday morning and got to work. Actually, Brian did all the work. I just stood back, watched, took pictures, and let my mouth water the whole time. I've included a lot of pictures of the cookery but really just scroll back up to the top and stare at that first photo. YUM.
Ingredients:
2 large russet potatoes, scrubbed and cut lengthwise into quarters
1 large onion, peeled and cut into quarters
2 large eggs
1/2C all purpose flour
2t kosher salt, plus more for serving
1t baking powder
1/2t fresh ground pepper
oil for frying
Instructions:
Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much liquid as possible.
Working quickly, transfer mixture to a large bowl. Add eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
Ina medium heavy-bottom pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about five minutes, flip. Cook until the second side is deeply browned, about another five minutes. Transfer to a paper-towel lined plate to drain and sprinkle with salt while still warm. Repeat with remaining batter.
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