Mashed Potato Latkes with Fresh Herb Medley

 

Whenever a survey is done on the topic of comfort food in America, mashed potatoes beat out a variety of favorites, including meatloaf and cinnamon rolls. And among Jews, latkes seem to hold a special place in everybody’s heart (and stomach), conjuring up fond memories from childhood. What would happen, then… if we made latkes from mashed potatoes? Something so cozy and delicious that you’ll wish you could celebrate Hanukkah all year long!


Mashed Potato Latkes with Fresh Herb Medley (Dairy)

Ingredients

  • 2 pounds potatoes
  • 4 medium eggs
  • 2 tablespoons grated parmigiano cheesea pinch of grated nutmeg
  • 2 tablespoons mixed thyme, parsley, rosemary, chives, freshly minced
  • 1/2 cup all-purpose flour, to dip
  • salt and pepper to taste
  • 6 cups or more mild extra-virgin olive oil for deep-frying

Directions

Bake the potatoes until soft, peel them and mash them.

Place them in a bowl and add the nutmeg, herbs, parmigiano, pepper and little salt. Add the eggs one at a time (if the eggs are large, 3 may be enough).

With a tablespoon and your hand, form little patties and dip them into the flour.

Heat the oil in a deep fryer or a heavy pan with tall sides. Fry the patties in hot oil, in small batches, until crunchy and golden (turning them once).

Remove them with a slotted spoon and drain them well on a double or triple layer of paper towel. Serve them hot, after sprinkling them with a little more salt.

http://dinnerinvenice.com/2011/12/13/953/
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