I grew up eating greasy latkes in Israel and since then 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 Indian chickpea fritters and traditional potato pancakes. You can season it however you want and topping options are of course endless.
Side Dish
Makes 10
Lior Lev Sercarz
I grew up eating greasy latkes in Israel and since then 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 Indian chickpea fritters and traditional potato pancakes. You can season it however you want and topping options are of course endless.
50 grams (about 1/3 cup) white onion
175 grams (about 1 heaping cup) peeled yukon gold potatoes, diced
4 grams (1/2 tsp) salt
4 gram (2 tsp) Luberon N.4
1 egg
5 grams (1 tsp) baking soda
60 grams (2 ounces) chickpea flour
Vegetable oil for frying
In a food processor grind the onions and potatoes. Season with the salt and Luberon and add the egg and baking soda. Pulse in the food processor for about 1 more minute.
Pour the mixture into a bowl and fold in the chickpea flour.
Heat some vegetable oil in a pan (about 1/8" of oil in the pan). Spoon a spoonful of the batter into the hot oil. Cook for about 1-2 minutes per side.
Remove and place on a paper towel. See below for my 3 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.
Questions? Contact helen@laboiteny.com
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