Giant Skillet Latke Recipe

Name: Giant Skillet Latke
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds Russet potatoes, unpeeled and scrubbed, grated using the disk of a food processor; 2 medium shallots, peeled and finely blitzed in the food processor; 1 large egg, lightly beaten; 1/3 cup (scant) matzo meal or very finely ground matzo; 1/4 cup finely chopped scallions, chives, and parsley, plus extra chopped chives for garnish; 1 1/2 teaspoons kosher salt; 1/4 teaspoon freshly cracked pepper; 1/4 cup olive oil (or enough to cover the bottom of your skillet comfortably), plus a little extra for drizzling; 1/2 cup applesauce, for serving (or use whatever you like to top); 1/3 cup sour cream, for serving (or use whatever you like to top)

Servings: persons

1 1/4 pounds Russet potatoes, unpeeled and scrubbed, grated using the disk of a food processor
2 medium shallots, peeled and finely blitzed in the food processor
1 large egg, lightly beaten
1/3 cup (scant) matzo meal or very finely ground matzo
1/4 cup finely chopped scallions, chives, and parsley, plus extra chopped chives for garnish
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly cracked pepper
1/4 cup olive oil (or enough to cover the bottom of your skillet comfortably), plus a little extra for drizzling
1/2 cup applesauce, for serving (or use whatever you like to top)
1/3 cup sour cream, for serving (or use whatever you like to top)

1
Place the grated potato and shallot in a colander over a large bowl. Mix it all around with your ands and squeeze as hard as you possibly can so that any extra moisture leaves the potatoes and onions and drips through to the bowl. When you think you're done, squeeze some more. Toss the liquid that makes it into the bowl, but don't rinse the bowl out-you want to retain the gluey starch clinging to its bottom.
2
Add the potato and shallot mixture to the bowl. Mix in the egg, matzo meal, chopped herbs, kosher salt, and pepper. Make sure the various components are thoroughly combined. Let sit for 10 minutes. Meanwhile, heat your oven to 475u00b0F.
3
Heat olive oil in a 10-inch cast-iron skillet over a medium-high flame, until it's hot enough that if you drop a little pinch of the potato mixture in as a test, it immediately starts to happily sizzle. Add the latke mixture to the skillet and pat it firmly into a single even layer no more than 1/3-inch thick. Don't try to get the sides too smooth-it's a latke! The edges are supposed to be frizzy. Drizzle the top with a little extra oil (about 2 tablespoons), and transfer to the oven.
4
Bake for 12 to 14 minutes, until the top is starting to brown and the sides are crisp. Then, turn on your broiler. Broil the latke for 3 to 4 minutes until the top is golden brown and crispy. Check on it regularly during this time to prevent it from staying in too long and burning. Remove from under the broiler and let cool a few minutes. Serve straight out of the skillet or by sliding the giant latke onto a serving platter. (Just be careful, the pan is hot!) Top with sour cream and applesauce mounded in the center, with finely chopped chives sprinkled over the whole thing.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 pounds Russet potatoes, unpeeled and scrubbed, grated using the disk of a food processor, 2 medium shallots, peeled and finely blitzed in the food processor, 1 large egg, lightly beaten, 1/3 cup (scant) matzo meal or very finely ground matzo, and more.

Yes, Giant Skillet Latke falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Giant Skillet Latke

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