Lior Lev Sercarz's Latkes | Christopher Kimball’s Milk Street

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Milk Street Cookbook Club

La Boite Latkes

By Lior Lev Sercarz - Friend of Milk Street

La Boite Latkes

"I grew up eating greasy latkes in Israel and since then have tried many variations, including the domestic version with apple sauce, etc. Something about the grating and splattering while cooking always bothered me. This latke recipe is inspired by India chickpea fritters and traditional potato pancakes. You can season it however you want and topping options are, of course, endless." - Lior Lev Sercarz

    Serving suggestions:

    Labne and smoked salmon - spread some labne on the latke, top with smoked salmon and sprinkle on some Coquelicot N24

    Apple and mustard - spread a thin layer of Dijon mustard on top of the latkes. Top with thinly sliced apple "sticks" and season with Smoked Salt N18


    Tahina Jalapeño - spread some tahina sauce on top of the latkes and top with pickled jalapeño and Izak N37

    Ingredients

    • 50

      grams (about ⅓ cup) white onion

    • 175

      grams (about 1 heaping cup) peeled yukon gold potatoes, diced

    Directions

    1. 01
      In a food processor grind the onions and potatoes. Season with the salt and Shabazi and add the egg and baking soda. Pulse in the food processor for about 1 more minute.

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