La Boîte Latkes
I grew up eating greasy latkes in Israel and since then tried many variations including the domestic version with apple sauce, etc. Something about the grating and splattering while cooking always bothered me. This latke recipe is inspired by Indian chickpea fritters and traditional potato pancakes. You can season it however you want and topping options are of course endless.
- Author
- Lior Lev Sercarz
- Servings
- Makes 10
- Category
Side Dish
Ingredients
- 50 grams (about 1/3 cup) white onion
- 175 grams (about 1 heaping cup) peeled yukon gold potatoes, diced
- 4 grams (1/2 tsp) salt
- 4 gram (2 tsp) Luberon N.4
- 1 egg
- 5 grams (1 tsp) baking soda
- 60 grams (2 ounces) chickpea flour
- Vegetable oil for frying
Directions
- In a food processor grind the onions and potatoes. Season with the salt and Luberon and add the egg and baking soda. Pulse in the food processor for about 1 more minute.
- Pour the mixture into a bowl and fold in the chickpea flour.
- Heat some vegetable oil in a pan (about 1/8" of oil in the pan). Spoon a spoonful of the batter into the hot oil. Cook for about 1-2 minutes per side.
- Remove and place on a paper towel. See below for my 3 serving suggestions.
