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Chef Don's
Favorite Appetizer Recipes
Latkes
Yield: 12-14 latkes
2 large russet potatoes
2 shallots, minced
2 garlic cloves, minced
4 eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon dried thyme
2 teaspoons fresh chives, snipped
1 teaspoon dried mustard
2
teaspoons salt
Freshly ground black pepper
1/2
cup vegetable oil
Fresh chives, for garnish
Wash
the potatoes and grate them by hand using the coarse side of a grater.
Put the grated potato into a clean dish towel and wring well to remove
the excess water. Place grated potato in a large bowl. Add the
shallots, garlic, eggs, flour, thyme, chives, mustard, salt and pepper
and mix until well combined.
Pour 1/4 cup of the oil into an
8-inch skillet and place over medium-high heat for 2 minutes. Carefully
place a heaping tablespoon of the latke mix into the hot oil and
flatten a little. Add 3 more to the pan and fry until golden brown,
about 2 to 3 minutes. Flip and repeat on the other side. Remove to a
paper towel lined plate and repeat until all the latke mix has been
used; you'll have to replenish the cooking oil about halfway through.
Keep warm in a low oven until ready to serve. Sprinkle latkes with
chives and serve with Cranberry Jam on the side.
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