REVERSE LATKES
What is a Reverse Latke? We reinvented the latke from the inside out. If you review most latke recipes, you will invariably find a fairly standard “ 4 potatoes, 1 onion...” formula. But what if we reversed that formula and made it mostly onions and only one potato? I present to you the world’s first Reverse (™ pending) Latke. One other interesting point - onions are about half the calories of potatoes, so by throwing this recipe into reverse, we are also reversing some of the latkes’ notorious calorie count - and that’s no small potatoes…B’tayavon!
Makes about 12 large latkes
Ingredients
3 sweet onions - Vidalia, OsO, etc.
1 large russet potato
3 large eggs, lightly beaten
1 cup matzah meal
2 tsp. coarse kosher salt
2 tsp. freshly ground black pepper
Canola oil, for frying, about 2 cups
Preparation
1. Using an electric food processor fitted with the shredding blade, shred the potato and onions. Turn out into a glass prep bowl.
2. Beat the eggs and mix in the salt and pepper.
3. Add the egg mixture to the latke mix. Gently fold in the matzah meal.
4. In a heavy bottom skillet, Dutch Oven, or even a wok, preheat your oil to 380° over a medium high flame. You can test the heat of the oil by dropping in a bit of batter and see whether it crisps quickly.
5. Using your hands, form the latkes into patties about 2 ½” wide and fry for 3-4 minutes on each side.
Sprinkle with a little more salt and pepper to taste. Serve with sour cream and applesauce.
Tips
Because of the sweetness of the onions, I strongly recommend sour cream with these particular latkes. In fact, I like the sour cream mixed with chives, scallions, or especially a little horseradish sauce.