inthekitchen
Chef Mike Fardoe Bernstein ’ s Deli Chef Mike and owner Aaron Bernstein created latke fries for poutine week a few years ago , and they were such a hit , they became a menu staple . For this recipe riff , the latke potato mixture is first baked , then deep-fried , to achieve a super crisp bite . Shifting the shape also means there are no limits to what you dip them in . Chef Mike serves Shakshuka with a twist too , adding poached eggs on top of the cooked tomato veg mix rather than cooking the eggs inside the tomato stew .
Latke Fries
INGREDIENTS 4 lbs russet potatoes , peeled and shredded 10 eggs , beaten or 1 / 3L liquid whole eggs 1 medium onion , liquified 1 / 2 cup matzo meal 1 / 6 cup canola oil 1 / 2 tsp salt 1 / 2 tsp pepper green onions
METHOD 1 . Preheat oven to 350 ° F . 2 . Mix all ingredients together . 3 . Line baking sheet with parchment paper and spray the edges with cooking spray . 4 . Fill rim to rim with egg mixture and bake for 20 minutes . 5 . Rotate the pan and bake another 15-20 minutes until golden brown . 6 . Let cool then remove from pan on to large cutting board . 7 . Cut in to desired fry shapes . 8 . Deep fry until golden all around .
9 . Season with salt , pepper , and za ’ atar . 10 . Garnish with green onion and your favourite dip .
Yield 4-6 servings
ciao ! / may / jun / two thousand twenty-two 15