Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sus...
For truly crisp latkes, each with a tender, creamy center, we incorporated two unusual ingredients: sparkling apple cider for tang and sweetness, and the potato's own rendered starch. Sound complicated? It couldn't be easier (or tastier).
Apple cider latke recipe
4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
1/4 cup sparkling apple cider
2 tablespoons all-purpose flour
1 tablespoon potato starch
1 tablespoon coarse salt
Freshly ground black pepper
Canola oil, for frying
Apple sauce, smoked salmon, caviar and sour cream for garnish
Preheat oven to 200 degrees F. Using the largest grating holes on a hand-held cheese grater, grate potatoes into a large bowl of ice water. Using a slotted spoon, transfer potatoes, reserving liquid, to a clean kitchen towel; gently squeeze potatoes until almost dry.
Let reserved liquid stand 10 minutes, or until starch sinks to the bottom. Carefully pour liquid from the bowl, reserving potato starch; discard water. Transfer potatoes to the bowl with reserved potato starch. Add onions. Stir in eggs, cider, flour, salt and pepper.
Place a cooling rack over a sheet pan; set aside. In a heavy nonstick skillet, heat 1/2-inch of oil over medium-high heat to 365 degrees F. Working in batches, spoon 1/4 cup of potato mixture into skillet (about four to five per skillet), without crowding pan. Cook two minutes each side, or until golden brown.
Transfer latkes to cooling rack; sprinkle with salt to taste, and if desired, serve with apple sauce, smoked salmon, caviar or sour cream.