Feasting With FARE: Potato Latkes
By Jonathan Cane
- 5 medium potatoes (about 2.5 pounds)
- 1 small yellow onion, grated or finely diced
- 2 tsp ground sea salt
- 1 tsp fresh ground pepper
- 1 tsp smoked paprika
- ½ tsp cumin
- 2 tbsp aquafaba / (the brine from a can of chickpeas)
- 2 tbsp potato flour
- Vegetable oil for pan frying
- Grate potatoes using a box grater or food processor with grater attachment. Place them in a paper-towel or muslin/cheesecloth lined colander, and squeeze/let any excess water drain away. The drier the mixture the crispier your latkes will be.
- In a large mixing bowl, combine onions, grated potatoes, spices**, aquafaba and enough flour to make the mixture bind together.
**Do not add salt until you are ready to form latkes as salt will make potato mixture weep and the mixture needs to stay dry for as long as possible.
- Heat up a non-stick pan over medium-high on the stovetop. Pour enough oil to barely cover the bottom of the pan. Once the oil is hot, place a tablespoon of the potato mixture on the oil and flatten it with a back of your spoon.
- Fry on one side for a 3-5 minutes, until you’ll notice the edges will turn brown. Once they do, flip them to the other side using a spatula. Fry until the other side turns golden brown. Remove from the pan and place on a plate lined with paper towels to soak away excess oil, or use a cooling rack with paper towels set underneath the catch the dripping oil.
- Put ready latkes in a warm (200º) oven while you fry subsequent batches.
- Serve warm with apple sauce.
Recipe by Jonathan Cane, FARE's Creative Director.