I only use egg whites for my latkes. Think about it. Yolks make doughs and batters tender and cakey. I want my latkes crispy and crunch (all the better for holding up to some toppings). I use egg whites. My latkes are crispy and stay that way longer. Save the yolks for your cakey sufganiyot.
These are some great toppers for the latke bar. You can also add caviar, chopped eggs, chopped red onions or scallions, sour cream,
3 cups peeled and grated Russet potatoes
1 large Spanish onion-peeled and grated
2 egg whites-lightly beaten
All-purpose flour about ¼-1/2 cup
Salt and pepper
Neutral oil for frying-about 3-4 cups (prefer canola or peanut oil)
Place the shredded potatoes in a bowl of ice cold water *(this helps keep them from turning rust colored). Let the potatoes sit for about 15 minutes.
Place a large skillet or sauté pan over medium high heat. Fill the pan with oil to a depth of about 2 inches.
Remove the potatoes from the water. Squeeze as much water as possible by wrapping the potatoes in a towel. There will about a white starchy paste at the bottom of the bowl. Scoop some of the potato starch and add it to the potatoes in a large bowl. Add the onion and eggs. Add enough matzo flour to bind the mixture but not make it too firm. Season with salt and pepper
4) When the oil has reached 350 degrees, scoop the latke mixture with an ice cream scoop or large spoons and gently drop into the oil. Fry until golden brown and turn to fry the other side. remove from the oil and drain on paper towels.
5) The latkes can be made several hours before serving and can be reheated in a 400 degree oven on a sheet pan until crispy. Serve with applesauce or the following recipes.
Cured Salmon Remoulade
2 oz cured or lightly smoked Wild salmon slices-diced small 2 T. capers ¼ cup chopped red onion 2 T. prepared horseradish 1 T. fresh lemon juice3 T. flat leaf parsley-chopped ¾ cup mayonnaise dash of hot sauce (optional)
1) Mix all of the above ingredients in a small bowl. Adjust seasoning if necessary. Store covered in the refrigerator up to 3 days.
½ cup pitted kalamata olives 1 T. capers 1 clove garlic-chopped 2 T. fresh lemon juice 3 T. Extra Virgin olive oil 2 anchovy filets (optional) Salt and Pepper
1)Place all of the above ingredients in a food processor and pulse until the mixture is combined but still chunky. Adjust seasoning.
This delicious Middle Eastern condiment makes a great dip, crust for fish or poultry and perfect topper for the latkes
2 red peppers-roasted1 cup walnuts-toasted 2 T. tomato paste ¼ cup pomegranate molasses 1 cup fresh bread crumbs-left over challah is perfect 1/3 cup Extra Virgin olive oil ¼ t. chili flakes 1 t. ground allspice ½ t. ground cumin seed Salt and pepper
1) Place all of the ingredients in a food processor and pulse until the mixture is fairly smooth. You may need to add more Extra Virgin olive oil to adjust the consistency. 2) Place in a container and cover the surface of the muhummarah with plastic wrap to prevent it from drying out. The muhummarah can be kept covered for up to 5 days in the refrigerator.
2 cups apple cider vinegar 1 cup sugar 1 cup brown sugar1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces 3 tablespoons fresh lemon juice 5 large garlic cloves 1 2-ounce piece fresh ginger, peeled, coarsely chopped 1 1/2 teaspoons salt 1 teaspoon dried crushed red pepper 1 1/2 cups (packed) golden raisins 2 tablespoons yellow mustard seeds
Place all of the ingredients in a large saucepan and cook over medium heat until the apples are tender and the liquid has evaporated – about 45 minutes.