The Jewish New Year is quickly approaching and the big question is, do you follow a traditional holiday menu of brisket, noodle kugel and matzo ball soup or do you branch out and do something ...
- 1 pound russet potatoes (about 2 large), peeled
- 1 pound (about 2 large) sweet potatoes, peeled
- 1 pound celeriac (about 2 large), peeled
- 3 green onions, white and light green parts only, thinly sliced
- 2 eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground pepper
- Peanut oil or other high heat oil for frying
Shred the potatoes with a grating disk of food processor. Wrap the shreds in cheesecloth that has been folded over twice. Tie corners and twist the bundle until water flows out. Collect water in a bowl and squeeze potatoes until dry. Transfer to a large mixing bowl.
Next, shred the sweet potatoes and celeriac and add to the potatoes. Add the green onions and mix. Let the drained potato water sit undisturbed until a pool of brown water forms on top of a slurry of pale potato starch. Carefully drain off water, then mix starch into potato mixture. Mix in eggs, flour, salt and pepper.
Fill a large cast iron skillet with about ½ inch of oil. Heat over medium heat until oil is almost smoking (to test, drop a small bit of batter into the skillet; it should sizzle upon contact.). Form a small amount of latke mix (about 2 tablespoons) into a disk and fry on both sides until a golden brown crust forms on both sides.
Transfer to a sheet pan lined with paper towels. Allow to cool and then serve with sour cream and/or applesauce.
*Edible Indy recommends you shape the latke into a firm ball, place in oil and flatten with a spatula- this helps to create the thickness one likes with the latke.
Recipe Courtesy of Beth Blessing, Green BEAN Delivery