Happy Hanukkah suppers passed by …
I remember as if it were the other day: the very first time my other half Marc and I went to Didi Conn’s Hanukkah supper. A fire was roaring in the fireplace, the dining room table was sumptuously dressed with peach-colored ranunculus, and Champagne was being poured into every glass. The sensation of heat, of joy, was deep and immediate. It enveloped you like a warm fuzzy sweatshirt.
No quicker had we arrived than trays and trays of latkes came out of the cooking area– each looking so appealing and smelling so incredibly excellent that we all dove in. They were entered a flash!
Because that magical winter’s night, Didi and I have taken pleasure in getting together typically to cook … and eat! One day it dawned on me: would not it be enjoyable to do a French variation of Didi’s grandma’s well-known latkes? Didi’s action? “Let’s do it!”
The traditional Jewish potato pancakes get a French remodeling!
But how would we “frenchify” (or must I state, Frenchy -fy) our latkes? One apparent service would be to make them with leeks– after all, potatoes and leeks are a classic French combo. And how about cutting the potatoes shoestring size (simply like pommes paille) to make those latkes extra delicate and crisp?
It was a good call. The latkes ended up so unbelievably delicious, and we had so much enjoyable, that we decided to make this video. (View it above.)
Light, crisp and– thanks to the pan-fried leeks– a little sweet, these latkes will be right at home on your Hanukkah table (or at any joyful supper party).
Here’s to the festival of lights … and to my sweet friend, Didi!
Food & & red wine pairing: Vintage Champagne with potato-leek latkes
< img alt="Champagne icon"class="alignleft size-full wp-image-17"height="56 "src= "http://foodandstyle.com/wp-content/uploads/2014/08/Sparkling-wine-icon-25.jpg "width="25 "> A classic Champagne is a most superb accompaniment to these latkes! Because of the lengthy time they invest resting, classic Champagnes boast a velvety, luscious mouthfeel and fresh-baked brioche notes that are splendid with the rich-tasting, a little sweet latkes. (For a less pricey pour, try a “perry” (pear hard cider) or a shimmering apple tough cider.)
Potato latkes with leeks
makes 20 medium latkes or serves 4
active time: 30 minutes
- 1 1/4 lbs (565 g) russet potatoes
- 1 large leek
- 3 tablespoons natural all-purpose flour
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- 2 additional large eggs– gently beaten
- olive oil for the pan
- 1/2 cup crosswise. Using a mandoline, cut each half crosswise again in julienne pieces(about 4 cups). Use a medium hand-grater or food processor with shredder accessory. Location the pieces in a large bowl and fill bowl with cold water to cover. Reserve for a minimum of thirty minutes, up to 2 hours. For the leek, cut the roots off and cut 2 ″ off the top of the dark green leaves. Cut the leek in half lengthwise and completely wash it to get all the grit out, but ensure to keep the leaves together. Lay the leek halves cut-side-down to drain on a clean kitchen towel. Then cut each half crosswise in 2 1/2 ″ pieces and cut each piece lengthwise in 1/8 ″ julienne pieces. You must have about 2 1/2 cups of leek pieces. Place in a different bowl and reserved.
- Step 2: Drain pipes the potato pieces and location on a clean kitchen area towel. Blot out all wetness and transfer to a big bowl. Add the leek slices and toss well. Sprinkle with the flour, salt and pepper. Toss well once again. Drizzle with the eggs and stir till well mixed. Transfer to a colander or medium-meshed sieve and suspend over a bowl. Let the potato mixture drain for 15 minutes. This step will make the latkes crispier, as the mixture will lose a great deal of wetness.
- Action 3: Heat a large heavy-bottomed fry pan over high heat. Add enough oil to kindly cover the pan. Using a routine fork and spoon, grab 1/3 cup of the potato/leek mix and place in the hot oil. Shape each latke into a 1 1/2 ″ x 3 ″ patty and sauté for 2 to 3 minutes up until golden-brown. Turn the latkes and sauté for another 2 minutes till golden-brown, decreasing the heat when the pan gets very hot so that the oil does not burn. Transfer to a tray lined with paper towels. Repeat till the potato mix has actually all been utilized up, including more oil to the pan as needed. Location the latkes on a serving plate. Spoon a dollop of crème fraîche on top of each latke. Garnish with a dill sprig and serve immediately.
- Cook’s note: For the crispiest latkes, serve them as quickly as they’re made. Nevertheless, the latkes can be prepared as much as 1 day ahead and refrigerated. To reheat, put on a baking tray and bake at 375 ° F (190ºC) for 6 to 7 minutes up until sizzling.