Introducing the Latke Double Down:
- 1 pound potatoes
- 1/2 cup finely chopped onion
- 2 cloves garlic, smashed
- 1 large egg, lightly beaten
- 1 T flour or matzo meal (optional)
- 1/2 teaspoon salt, freshly ground pepper, grapeseed, olive or peanut oil
- lox or smoked salmon
- crème fraiche or sour cream
- chives or green onion, chopped
- chopped lettuce, optional
- Preheat oven to 250°F.
- Peel potatoes and coarsely grate, directly into a large bowl of cold water.
- Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- Spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible.
- Transfer potato mixture to a bowl and stir in egg and salt. If it’s too runny add a little flour or matzo meal. Too dry add a little bit more egg.
- Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but not smoking. Use a spoon to potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds.
- Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are very well browned, about 5 minutes more. You want walnut brown, not beige.
- Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.
- Keep latkes warm on a wire rack set in a shallow baking pan in oven.
- To make the Double Down, spread crème fraiche on one side of a latke, pile on lox and onions, spread some crème fraiche on another latke, then make into a sandwich.
It took me all of 20 minutes to make the Double Down Latke Sandwich. Grate, wring, fry, slather. I could have done it faster, but you’ll notice I spent so much time in hair, makeup and wardrobe.
Find out the origins of the Latke Double Down @ JewishJournal.com/foodaism