Benny Blanco's "Please Marry Me Martha Stewart" Latkes
Open Wide: A Cookbook for Friends
Ingredients
- 6 russet potatoes, peeled
2 yellow onions, peeled
2 tablespoons potato starch
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 eggs, lightly beaten
Beef tallow, for frying
Canola oil, for frying
Flaky sea salt
1/4 cup crème fraîche
50 grams of your favorite caviar
Minced chives
Directions
- Fill a very large bowl with ice cold water.
- If you have a food processor, use the shredder attachment and cut the potatoes and onions into pieces small enough to fit through the mouth. Otherwise, keep them whole and grate by hand using a box grater. As you grate, add the shredded potatoes and onions to a large bowl of ice water.
- Squeeze out all the water with your hands.
- Transfer to a dry bowl. Add the potato starch, kosher salt, pepper, and eggs to the bowl with the potatoes and use your hands to mix it all up.
- Heat about a half inch of tallow and oil in a large skillet with high sides (I like to use a wok) over medium-high heat until it’s really hot. Use a little piece of the potato mixture to see if it’s ready—it should sizzle violently.
- Use an ice cream scoop to portion latkes and add them to the hot oil, using a fish spatula to squish them down a little. Cook until deep golden brown, about 2 minutes per side.
- Transfer to a wire rack set on a rimmed baking sheet and sprinkle with a little flaky salt.
- Top with the crème fraîche, a huge scoop of caviar, and some chives to serve.
Information
- Category
- Side Dishes
- Yield
- 24