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russet potatoes kosher salt freshly squeezed lime juice freshly ground black pepper green onions shallot flat leaf semihard cheese bread crumbs eggs butter extra-virgin olive oil
Viewed: 15 - Published at: 8 years agoIngredients
- 2 large russet potatoes, shredded
- 2 teaspoons kosher salt
- 2 teaspoons freshly squeezed lime juice
- Freshly ground black pepper to taste
- 3 green onions (white and green parts), chopped
- 1 large shallot, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon Old Bay Seasoning
- 1 ounce semihard cheese (page 23), grated (1/4 cup)
- 1/2 cup toasted or dried bread crumbs
- 2 large eggs, beaten
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons extra-virgin olive oil
Method
- Combine the potato, salt, and lime juice in a medium bowl and let sit for 5 minutes.
- Squeeze the potatoes between your hands to remove any liquid and transfer to a plate.
- Dry the bowl and return the potato to it.
- Add the pepper, green onions, shallot, parsley, Old Bay, cheese, bread crumbs, and eggs.
- Using your hands, combine thoroughly.
- In a large skillet over medium heat, heat 2 tablespoons of the butter and 2 tablespoons of the olive oil.
- Add 1/2 cup of the potato mixture and spread it out to form a 4-inch pancake.
- Cook 4 latkes in the skillet at one time until golden brown, about 4 minutes.
- Using your spatula to loosen the latkes from the skillet, turn them over, and cook for 3 to 5 more minutes, or until they are golden brown.
- Remove to a serving plate.
- Add 2 tablespoons butter and 2 tablespoons olive oil to the skillet before cooking the second batch.
- Serve warm.
- The latkes will keep, covered, in the refrigerator for up to 5 days.
- Reheat them slowly in a dry skillet over low heat.
