Latke Double Down Recipes

CLASSIC POTATO LATKES

Steps:

• Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
• Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
• In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

LATKE DOUBLE DOWN

Steps:

• Fill a large bowl with cold water. Working one at a time, peel potatoes and grate on the large holes of a box grater. Place grated potatoes into the bowl with cold water.
• Once the potatoes have been added to the water and soaked for 1-2 minutes, drain and place in a large clean kitchen towel with the grated onion and squeeze to remove as much liquid as possible. Place potatoes and onion in a large bowl and combine with Everything Bagel Seasoning, salt, pepper, egg and flour.
• Heat 1/4 cup oil in a large nonstick skillet. Spoon potatoes into skillet, making them into about 3-inch wide and 1/2-inch tall cakes. Cook until crisp and golden, about 4-5 minutes per side. Transfer to a towel-lined place. Repeat with remaining ingredients, adding more as needed to crisp the latkes.
• To assemble the "Double Down" cakes, spread sour cream on one side of a latke and top with smoked salmon, onions and a slice of tomato. Spread more sour cream on another latke and top the sandwich. Repeat with remaining ingredients.
• To Make the Everything Bagel Seasoning:.
• In a small bowl, mix ingredients to combine well. Store in an airtight container.

CLASSIC POTATO LATKES

Steps:

• Coarsley grate the potatoes and onion into a large bowl, or use a food processor with a coarse grating blade. Leave the mixture to rest for about 15 mins so the liquid releases from the onions and potatoes. Carefully drain off the liquid for about 30 mins until the mixture is dry, then put in a cheese cloth and squeeze out the remaining liquid.
• Add the eggs, flour, 1 tsp sea salt and pepper, and mix well. Pour the oil into the pan so that it is 2-3cm deep. Set over a medium heat for a few minutes until it ripples.
• Carefully spoon in the mixture to the size you want - 2 tbsp for large latkes or 1 tbsp for small. Fry them in batches to avoid overcrowding the pan, and cook on each side until browned for 2 mins. Remove to a plate lined with kitchen paper, then season with a sprinkling of salt. Serve with the soured cream and smoked salmon, finished with a sprinkling of chives, or just apple sauce - both are traditional.

LATKE DOUBLE DOWN

Steps:

• 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.