Chef Brian Ross of the soon-to-open Dough has been a long-time participant in our Growing Minds Farm to School Cooking Program! He recently said goodbye to November’s Get Local @ School potato month by making potato latkes with his son’s classroom at Avery’s Creek Elementary. And he shared the recipe just in time for us to share with you before Hanukkah begins Saturday! Keep reading for his story and how-to.
Guest post courtesy of Brian Ross, Dough
Today’s class was “Celebrating Immigrants,” so I decided to make potato latkes like my Ukrainian grandmother used to make. A Russian Jew, Nanny emigrated to the US when she was very young. She married my Sicilian grandfather, Pop-Pop. Since we were talking about potatoes, I asked the kids about the Irish, and they all knew about the potato famine, which was the other side of my family. They fled Ireland because of the famine, and it was my grandfather that was born here and ultimately married my German grandmother! No matter where you come from you’ll love these potato pancakes!
- 1 medium onion (find local onions at tailgates now)
- 3 large russet potatoes – about 2 pounds (explore locally available options, too, like Kennebecs)
- 2 tablespoons flour (or matzo meal )
- 2 large eggs, lightly beaten
- salt and pepper to taste
- canola oil for frying (or rendered chicken fat)
- sour cream or applesauce
- Alternate grating the potatoes and onions until used up.
- Toss in a bowl and sprinkle with salt and pepper. Let stand 15 minutes.
- Squeeze excess liquid and let the liquid sit for a few minutes.
- Meanwhile, add the eggs and the flour to the potato-onion mixture and toss. Pour off the potato liquid and add the milky potato starch in the bowl back to the mixture.
- Pour enough oil into a skillet that it reaches a depth of 1⁄4"; heat over medium-high heat. Working in small batches, form mixture into balls, using about 1⁄4 cup of the mixture for each, and place them in the oil and then flatten them. Fry until golden about 5 minutes, then flip and brown the other side. Serve with applesauce and sour cream and sprinkle with chives if desired.
PPS: Got your own latke secrets? Share below!