1. Place four of the eggs in a small sauce pot and cover with water. Bring the pot to a gentle boil and cook for about 5 minutes. Turn off the heat and let stand in the pot for another 5 minutes, then drain and fill with cold water. Let eggs stand in the cold water until ready to peel.
2. While the eggs cook, in a food processor coarsely shred the potato and onion. (You can also do this on a box grater or a mandolin if you don’t have a food processor.)
3. Transfer the shreds to a colander or wrap in a small piece of cheesecloth. Squeeze out as much moisture as possible, let the shreds rest for a few minutes, and then squeeze again.
4. In a large bowl, whisk the chives, flour, remaining 1 egg, salt and pepper together. Stir in the potato and onion mixture and toss until all the shreds are evenly coated.
5. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. (A cast iron skillet works wonderfully for these if you have one.)
6. Drop rounded spoonfuls of the potato mixture into the skillet and flatten them with the back of your spoon. (Each one should be about 2 inches across.)
7. Cook the latkes over moderately high heat until the edges are golden, about 1 to 2 minutes; flip and cook until golden on the bottom, about 1 minute.
8. Transfer the cooked latkes to a plate or cookie sheet and cover to keep warm or place in a low oven. Repeat with the remaining potato mixture until you’ve made about 12 latkes, adding more oil to the skillet as needed. [Note: you can make the latkes up to a day in advance and reheat them in a 400°F oven until crisp again.]
9. Peel the hard boiled eggs and cut each into at least 4 slices (one for each latke you made). Cut the avocado in half, remove the pit and skin. Slice each half into at least 8 thin slices (one for each latke).
10. Arrange the latkes on a serving platter and top each one a slice of avocado and a slice of hard-boiled egg. Drizzle the top of each latke with a small amount of hot sauce and serve immediately.
Makes: 16 latkes
Prep. Time: 20 minutes
Cook Time: 20 minutes
5 Large eggs
1 Large russet potato (about 1 pound); peeled
1 Small yellow onion; peeled
1 bunch Chives; minced finely
1/4 c. Flour
1 tsp. Sea salt
1/4 tsp. Freshly ground black pepper
Canola or vegetable oil for frying
1 Large avocado
Ketchup or hot sauce for topping
Latkes, the Jewish name for potato pancakes, are a simple combination of onion and potato, tossed with egg and flour and fried to a golden brown. They can range in size and consistency, from large and thin with crisp, lacey edges to squat little two-biters, the size of a silver dollar pancake. Latkes are delicious plain and also serve as a fantastic vehicle for pretty much any topping you like – savory or sweet. This quick recipe calls for chives, which add a bit of color, avocado and hard-boiled egg slices.
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