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Stage Deli shares tasty recipe for potato latkes

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Posted at 4:45 AM, Dec 06, 2020
and last updated 2020-12-06 08:58:34-05

WEST BLOOMFIELD, MICH (WXYZ) — Hanukkah is the Jewish festival that commemorates the rededication of the Second Temple in Jerusalem at the time of the Maccabean Revolt against the Seleucid Empire. The holy holiday is also known as the Festival of Lights. The Stage Deli in West Bloomfield is celebrating Hanukkah by sharing its recipe for potato latkes. It's posted below. To learn more about Stage Deli, visit
thestagedeli.com

STAGE DELI POTATO LATKES

4 medium size Idaho potatoes peeled and quartered (about 2 pounds)

1 medium sized yellow onion peeled and quartered (about 8 ounces)

½ medium sized carrot peeled and quartered (about 2 ounces)

¾ Cup all-purpose flour

3 whole eggs

1 teaspoon baking powder

1-1/2 teaspoon kosher salt

½ teaspoon white pepper

2 Cups neutral vegetable oil

Place carrot and onion in food processor and pulse until consistency small pebbles. Transfer vegetables and their liquids from processor to large mixing bowl.

Pulse potatoes in food processor until consistency of small pebbles. Transfer to strainer and drain ½ of liquid. Promptly add ground potatoes to mixing bowl with carrots & onion.

Add eggs, flour, salt, pepper and baking powder to mixing bowl. Gently combine all ingredients to form a consistent batter.

Place enough oil in a large skillet to cover ¼” deep. Heat on medium high until oil reaches 370°. If you don’t have a candy thermometer, you will know your oil is ready when shimmering and sizzling when batter is added. Test batter and oil by placing a small teaspoon of latke batter in oil. It should sizzle immediately. Adjust oil temperature as needed. Flip after a couple of minutes and finish cooking your sample until golden brown. Remove from oil, dry on paper towel and taste. This is your opportunity to adjust your batter for salt & pepper.

Select a large serving spoon for placing latke batter into oil. The shape and size of your spoon will determine the shape and size of your latke. I like to use an oval spoon. Fill your spoon with batter and use your free hand to remove excess batter from the sides and bottom of your spoon (this will help give your latke an attractive shape and assist in keeping your oil clean). Gently nudge the batter off the spoon and into the oil. Repeat with as many latkes as will comfortably fill the pan without crowding. Fry until nicely golden brown on the bottom (2-3 minutes) and using a spatula, gently flip to cook the other side. Adjust oil temperature as need from time to time…to cool=greasy latkes; too hot=burnt latkes.

When both sides are golden brown, remove from oil and allow to rest momentarily on paper towel or a plain brown bag to remove excess oil. Transfer to serving dish and enjoy with apple sauce and sour cream. If not serving immediately, fry your latke to a lighter golden brown and transfer to a cooling rack. Before serving, transfer to a 400° oven and heat for approximately 10 minutes or until crunchy and hot