Excerpted from The Silver Platter: Simple Elegance (ArtScroll /Shaar Press 2016)
Tradition! You really can’t go wrong with classic potato latkes. I’ve added four unique toppings to serve alongside each with its own flavor. Make a different topping every night and delight your guests!
INGREDIENTS
Potato Latkes
- 6 large potatoes (preferably Idaho/russet) peeled and cut into chunks
- 1 large onion cut into chunks
- 2 eggs
- ¼ cup potato starch
- 1 tsp baking powder
- 1 tsp kosher salt
- ¼ tsp black pepper
- grapeseed oil for frying
SOUR CREAM TOPPINGS
(Dairy/Pareve/Passover/Gluten-free)
YIELDS 4-6 SERVINGS
- 1 cup sour cream (regular or low fat) or Tofutti sour cream
- 1 Tbsp lemon juice
- ¼ cup chopped fresh parsley or dill
- freshly ground black pepper
- ½ cup pomegranate seeds or ¼ lb/125 g
- fresh smoked salmon thinly sliced
DELI TOPPING
-
- (Meat/ Passover / Gluten-free)
- 1 Tbsp Dijon mustard
- 2 tsp honey
- 3 Israeli pickles diced
- ½ lb (250 g) deli meat diced
- Add topping ingredients to medium bowl;
- mix to combine. Use as a topping for latkes.
AVOCADO TOPPING
-
- (Pareve / Passover / Gluten-free)
- 1 ripe avocado peeled pitted and diced
- ¼ cup red onion minced
- 1 tomato diced
- 1 Tbsp lime juice preferably fresh
- 1 tsp kosher salt
- freshly ground black pepper
PREPARATION
Preheat oven to 250°F (125°C). Line a rimmed baking sheet with parchment paper.
In a food processor fitted with the shredding disk shred potatoes and onion using medium pressure. Transfer vegetables to a large colander set in the sink or over a large bowl; press firmly to drain excess liquid.
