Good Shepherd Latkes.
Grate potato and onion, bind with eggs and Good Shepherd spice, then fry until the edges blacken and crisp
Grate potato and onion, bind with eggs and Good Shepherd spice, then fry until the edges blacken and crisp
Method
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01
Grate potatoes and onion in food processor
5 minTransfer to large bowl immediately to prevent browning.
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02
Mix in eggs, flour, salt, baking powder, pepper, spice
3 minWork quickly; batter should be used immediately.
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03
Heat oil in pan to frying temperature
3 minOil should be 1/4 inch deep; test with a drop of batter.
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04
Fry first batch until browned, about 5 min per side
10 minFlatten lightly with spatula after dropping batter.
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05
Drain on paper towels and sprinkle with salt
1 minWhile they're still hot and the exterior is crispy, let that oil drain completely — you'll see it pooling on the paper, and that's exactly what you want. Hit them with fleur de sel or your favorite finishing salt right away, before they cool and the seasoning can't stick.
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06
Repeat frying in batches until batter is used
20 minAssumes 2-3 more batches; adjust based on batch size.
From Mike's Notebook
Grate potato and onion directly into the bowl—even 30 seconds of air exposure browns them and dulls the flavor.
Flatten each latke with your spatula right after it hits the oil, not after—it helps the edges crisp faster.
Oil temperature matters more than depth; a drop of batter should sizzle instantly and turn golden in seconds.