Full Service Restaurant and Bar
Potato Latkes
(Serves 4)
1½ pounds russet potatoes, peeled
¼ cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour
1½ teaspoons salt and freshly ground black pepper
Vegetable oil for frying
In a food processor, grate the potatoes. Line a
sieve with cheesecloth and transfer the potatoes
to the sieve. Set the sieve over a boil and twist
the cheesecloth into a pouch, squeezing out some
moisture. Let the mixture drain for 15 minutes. After
15 minutes, pour off liquid from the bowl but leave
the white potato starch that settles in the bottom of
the bowl. To that starch add shallots, eggs, flour, salt
and freshly ground pepper. Return drained potatoes
to this mixture and toss to combine. Preheat the
oven to 200 F. Line a baking pan with paper towels.
When you are ready to eat, in a large skillet heat 1/4
inch of oil over medium-high heat until hot. Drop
heaping tablespoonfuls of potato mixture and cook
for 3 to 4 minutes a side; latkes should be golden and
crisp on both sides. Eat right away or keep warm in
oven. Serve with applesauce, sour cream or cottage
cheese mixed with sour cream.
$5 Wine Monday, $5 Martini Tuesday, $4 Draft Wednesday,
$5 Margarita Thursday
Mon - Wed: 11:00 am - 10:00 pm; Thu - Sat: 11:00 am - 11:00 pm
Dinner service ceases 1 hour before closing
103 Worth Street, Asheboro
336.610.2427
biasgourmethardware.com
www.AsheboroMagazine.com
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