Crispy Egg Yolk Recipes
EGG YOLK STUFFED LATKES
Taking our inspiration from egg-yolk-filled raviolo, we tried stuffing a classic latke with an egg and found the crunchy exterior played along perfectly with the creaminess of a runny yolk. We added a dash of cayenne to cut through the richness and chives on top for a bright and herby finish. If you are nervous about handling an egg yolk without breaking it, try this trick: place the yolk in a small glass or teacup and gently pour it into the well of the potato mixture.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat a 10-inch skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
- Peel the potatoes and shred them in a food processor fitted with the shredding blade; drain the shredded potatoes in a large colander as the food processor fills up. Press firmly on the potatoes in the colander to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
- Grate the onion in the food processor fitted with the shredding blade then stir into the potatoes along with the flour, beaten egg, baking powder, cayenne and 1 teaspoon salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
- Add 1/4 inch oil to the preheated skillet and as soon as it shimmers, add three 1/4-cup mounds of the potato mixture, leaving any excess moisture in the bowl. Flatten each mound with the bottom of the measuring cup and make a well in the middle. Gently place 1 egg yolk in each well and top evenly with another 1/4 cup of the potato mixture. Fry, lowering the heat if browning too quickly, until golden brown and cooked through but the yolks are still runny, about 3 minutes per side. Drain on the prepared baking sheet. Add more oil to reach 1/4 inch in the skillet and heat until it shimmers. Repeat frying with the remaining potato mixture and egg yolks. Sprinkle with chopped chives and serve immediately.
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