Alayne Zatulovs Giant Vegetable Latkes Recipes

GIANT LATKE SKILLET

Steps:

• For the latke: Drape a clean dish towel (or cheesecloth) over a colander. Grate the potatoes and onion in food processor or by hand with a box grater and place inside the towel-lined colander. Sprinkle with 1/2 teaspoon salt, toss around and let drain in the sink for 20 to 30 minutes.
• Squeeze as much moisture as possible out of the potato-onion mixture. Combine with 1/2 teaspoon salt, the lemon juice, lemon zest, eggs, matzo meal and 2 to 3 turns of black pepper in a medium bowl and mix to form a pasty mixture. Fold the dill into the mix. Cover with plastic and refrigerate for 30 minutes to 1 hour.
• Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes. Also, preheat the oven to 350 degrees F. Add 4 tablespoons of the oil and swirl to coat the bottom of the pan. Flick a little piece of the potato-onion mixture into the oil; if it's hot enough, it will sizzle lightly.
• Roll the potato-onion mixture into a ball and place it in the middle of the pan. Gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan. Cook on medium heat for 5 minutes. Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove. Place a plate over the pan and carefully invert to flip the latke. Slide it back into the pan and bake for another 10 minutes.
• For the topping: To assemble, place the latke on a plate. Spread some creme fraiche over the latke, then lay the salmon slices on top in an even layer. Top with the eggs, a dash of hot sauce, a few more dollops of the creme fraiche, the dill and chopped scallions, a few turns of black pepper and a pinch of salt. Slice into wedges to serve.

GIANT LATKE

Steps:

• Peel the potatoes and grate them on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander and season with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the potatoes and onion to extract as much liquid as possible, letting it drain into the bowl. Transfer the potato mixture to a separate large bowl. Add the egg and matzo meal or flour and stir well.
• Heat a medium cast-iron or other heavy-bottomed skillet over medium heat. Add the oil or chicken fat and heat until shimmering. Add the potato mixture and press down with a spoon or spatula to make an even layer. Cook until deep golden brown and crisp on the bottom, 8 to 10 minutes. (After a few minutes, check to make sure the latke is browning evenly and rotate the latke in the skillet as needed. If it's sticking, loosen it with a small spatula.)
• Carefully slide the latke onto a plate using a wide spatula. Flip the latke on the plate, then quickly slide it back into the skillet, cooked-side up. Continue cooking until well browned on the second side and cooked through, 8 to 10 more minutes. (Lower the heat as needed if the latke is browning too quickly.) Remove the latke to a paper towel-lined plate and sprinkle with salt.
• Wipe out the skillet and return the latke to the skillet or transfer to a cutting board. Slice into wedges and serve with assorted toppings.

VEGETABLE LATKES

Steps:

• 1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
• 2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
• 3. Heat the oil in a large skillet over medium-high heat.
• 4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.

LATKES

Steps:

• Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
• Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
• Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.

ALAYNE ZATULOV'S GIANT VEGETABLE LATKES

Steps:

• Combine shredded potatoes, carrots, onion, celery root and apple in a bowl. Stir in eggs, parsley, flour and thyme. Season with salt and pepper.
• Heat half the oil until very hot in a heavy 10-inch skillet. Spread vegetable mixture into the skillet in an even layer, covering the entire surface.
• Fry vegetable mixture undisturbed until edges begin to show color, 5 to 8 minutes. If it sticks to the pan, gently release it with a thin spatula.
• When the underside is golden, slide the pancake onto a large plate. Invert another plate over it, and flip it over. Add remaining oil to the skillet, and when it is hot, slide the pancake back into the skillet to brown the other side. Fry until crisp.