If you’ve been keeping up with our blog, last week we discussed the top cuts of lamb for Easter. As we just closed out Passover, we decided to share a fun kosher recipe that everyone can enjoy, whether you participated or not. For those that aren’t familiar or don’t observe, Passover is a Jewish holiday celebrated as a commemoration of their liberation from God.
As you may know, some Jewish people keep kosher throughout the year. “Kosher” foods are foods which meet Jewish dietary laws. These dietary laws forbid the eating of certain foods. Certain foods must be made in certain ways or with rabbinic supervision. They also forbid the mixing of dairy products with meat products.
During the week-long period of Passover, observant Jews follow a second set of dietary laws in addition to keeping kosher. Passover dietary rules restrict the use of grains that can ferment and become leavened. These grains are wheat, barley, spelt, oats and rye. Wheat flour is permitted only if it is baked into Matzah (unleavened bread). 
Thus, potato latkes are a popular passover food. Not only are they incredibly delicious, they’re made with potatoes, so they solve the grain problem and still serve as a carbohydrate source. While traditional potato latkes are delectable, we’re still feeling inspired from Food Fight II and so we decided to find a modern twist on this classic recipe. Try this recipe below, via Martha Stewart, for a unique take on the classic latke.
Photo via wwww.marthastewart.com
Ingredients:
- 1/3 cup potato starch
- Kosher salt, fresh ground black pepper
- 1 medium onion
- 3 large eggs, lightly whisked
- 1/4 teaspoon baking powder
- 2 russet potatoes
- 1 pound trimmed Brussels sprouts
- Safflower oil, for frying
- Flaky salt, sour cream, lingonberry jam, chopped fresh dill (for serving)
Directions:
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In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. Thinly slice potatoes and brussels sprouts. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
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Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
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Add potato mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine. Let mixture stand 10 minutes.
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Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it’s ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately, topped with sour cream, jam, and dill.
The Brussels sprouts with the potato will give classic latkes a savory, nutty flavor. With so many different variations on the latke, we challenge you to come up with your own!
If you do keep kosher, Ergo chef has you covered in the kitchen for any and all kosher recipes with our RaBBi-Q line of knives for your kosher kitchen! Created by a chef who wanted to combine BBQ and keeping kosher, these knives were created to be easily identifiable and marked with labels for dairy, meat, and Pareve.
For the full lineup of our kosher knives click here.
Feeling up to the task? Try this recipe out and let us know how it goes, we love seeing your photos! Or, feel free to create your own variation.
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