Rather than traditional shredded potato, these modernist latkes are made by freezing potato purée, then dredging purée circles in dried potato flakes before frying, to put an interesting twist on this traditional dish. Make these at your next holiday celebration or dinner party, and impress your guests with this classy recipe.
- 4 Yukon Gold potatoes, peeled
- 1 cup unsalted butter, cubed, at room temperature
- 3/4 cup sour cream
- 3/4 cup thinly-sliced chives
- salt, to taste
- 1 egg
- 1 cup potato starch
- 1 cup instant mashed potato flakes
- canola oil, for frying
Preparation time 40mins
Cooking time 60mins
Cut the potatoes into 1-inch pieces. Transfer to a pot and cover with water. Bring water to a boil; reduce heat, and simmer until just tender, about 25 minutes. Drain the potatoes and pass them through a ricer. Stir butter, sour cream, and chives into the potatoes. Season to taste with salt and mix well. Spread the potato purée in a 1/2-inch layer on a parchment-lined baking tray. Chill in the freezer for 20 minutes.
Use a 2 1/2-inch-diameter ring cutter to cut out circles from the chilled potato purée. Whisk the egg together with 5 tablespoons water, and pour into a shallow dish. Dust the potato circles in potato starch to coat. Then, drip the potato circles in egg wash, and dredge them in the instant mashed potato flakes. Dip the potato circles once more in the egg wash and again in the instant mashed potato flakes.
Heat frying oil to a depth of 1/2-inch in a deep skillet to 375°F. Fry the latkes a few at a time, until they turn brown and crispy, about 2 minutes on each side. Drain the fried latkes on paper towels, and serve them hot.
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