Karen's Lacy Garlic Latkes

5 from 3 votes

Crispy strands of Potatoes combined with pan-roasted Garlic, Onion and Kale. A foolproof recipe for this new classic crispy variation.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer, Hors d'oeuvres, Side Dish

Cuisine: American, Jewish

Keyword: lacy garlic latkes, lacy latkes

Servings: medium sized latkes

Author: Karen Sheer a zest for life

Equipment

1 13" cast iron pan
2" cookie scoop

Ingredients

Latke Batter:

2 large russet potatoes about 1 1/2 pounds
2 large eggs I use pasture raised
2 tablespoons gluten free flour or fine matzo meal for Passover
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/3 cup onions peeled, medium dice
1/3 cup kale leaves stripped, julienned
1/4 cup neutral oil, such as safflower (expeller pressed)

Pan-Roasting Garlic Add In:

6 large garlic cloves peeled
1/3 cup neutral oil

Instructions

Pan-Roasting Garlic Add In:

Cut off root end of garlic cloves with a small knife, peel garlic. Chop garlic into 1/3" pieces.
Heat 1/3 cup olive oil in a small 7" skillet with the garlic, stir to coat. Bring to a slow simmer and simmer for about 7 minutes until garlic is barely cooked with lightly golden edges, remove from heat.
When cool, strain - use garlic oil for cooking the latkes! Set aside garlic.

Latke Batter:

Heat the reserved 1/3 cup garlic oil with and additional 1/4 cup oil in a 13 inch cast iron skillet. Set to very low heat. Do this early, so when you latke batter is ready - it can go right into the hot oil.
In a large bowl, whisk both eggs, flour and salt & pepper. Peel the first potato, cut using a mandoline with a julienne blade. Add the potatoes to a clean kitchen towel. Peel the last potato, and cut as above - add to the towel.
Squeeze the towel tightly to remove all their juices.
Add the julienned potatoes to the egg mixture, mix all together. Add the onions and sliced kale, mix in.

Cooking the Latkes:

Set oil to a low - medium setting. When hot, add a batch of latke mixture into a 2 inch cookie scoop; press down slightly. Add to the oil, and flat to a 3" circle.
Repeat, cooking 9 latkes at a time, not crowding the pan. Add more oil if necessary.
Cook for a few minutes and flip over when they are golden underneath. Cook second side until golden - give them another flip so they are cooked through.
Remove to a paper towel lined rimmed tray. Repeat with remaining mixture.
Serve with applesauce, sour cream or solo.

Notes

Latkes can be cooled and refrigerated in a container with a tight seal. Reheat in a 350 degree oven on a cookie sheet until just warmed through and crisped.

Can be frozen in single layers with waxed paper in between them, reheat as above.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition