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Danny Bortnick Gives a Latke Lesson
Yukon-Gold Potato Latkes
Makes approximately 18
2 pounds Yukon Gold potatoes, peeled
1½ yellow onions
3 eggs, lightly beaten
1 bunch scallions, thinly sliced
1 tablespoon kosher salt
¾ cup canola oil
Shred the potatoes and onions in a food processor. Using a strainer, drain all the liquid from the shredded potato mix. Place the potatoes in a bowl and fold in the eggs, scallions, and salt.
Heat a heavy-bottom pan over medium-high heat. Add the canola oil and heat until the oil is almost at the smoking point. Spoon golf-ball-size mounds of the potato mixture into the pan. Flatten the mounds with a spatula. Sear for approximately 3 minutes until the edges of the latkes brown, then flip. Lower the temperature slightly and cook for 4 to 5 more minutes. Remove the latkes and place on a wire rack set over a sheet pan. Garnish the latkes with applesauce, sour cream, or cranberry-cardamom jam (recipe below).
2 cups sugar
1 bag fresh cranberries
1 quince, peeled and chopped
6 cardamom pods, crushed, in a cheesecloth bag
Combine all ingredients in a heavy-bottom pot and cook on low heat, stirring until the cranberries have turned to juice. Bring to a simmer and continue to cook until the mix has reduced by a quarter. Remove the cardamom bag. Purée the jam in a blender or food processor. Strain using a sieve. Set aside to cool.
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