Double-Down Latkes, or Why Rob Eshman Is a Genius
|Roll your own Double Down latkes!|
I make a thicker, more substantial latke, and takeh a latke stands up better to the sandwich, since it can flex as you eat it, without losing the outer crispiness that's so important to a good latke. Here's my recipe: try Eshman's if you like the crunch more than the pancake.
I bought the crème fraîche instead of making it myself, since I was in a hurry. Trader Joe's has very good crème fraîche, but substitute thick sour cream if you can't find any. The lox came from Dry Dock Fish Market in Fullerton.
You can probably figure out how to create the Tsveyik Arop sandwich, but go watch his video if you need guidance. Eshman suggests pairing with seltzer, but that's shmontses (nonsense): everybody knows that latkes go best with a Hanukkah gelt martini.
3 large Russet potatoes
1 small onion
1 tsp. salt
1/2 tsp. pepper
3/4 cup (or more) flour
3/4 tsp. baking powder
Neutral oil (grapeseed, canola, corn, etc.) for frying
1. Peel and grate the potatoes and onion.
2. Put the grated vegetables in a clean tea towel, gather the corners, and wring until completely dry.
3. Place in a bowl with the eggs, the flour and the baking powder.
4. Mix gently until the flour is absorbed.
5. Add more flour until you can make a wet patty that will hold its shape.
6. Heat 1/4 inch of oil in a skillet until it shimmers.
7. Form patties and slide them carefully into the skillet.
8. Fry until brown on one side (about 2-3 minutes), then flip and cook until done (another 2-3 minutes).
9. Remove to brown paper, paper toweling, or a rack.
10. Keep warm in a 170°F oven until all the pancakes are done.
11. Oy, aza mechaieh! (What a joy!)
Eshman, you're a mensch; you're a gaon. A new Hanukkah tradition is born.