"One thing that's really important in a latke is the texture. I like something that is on the side of a hash brown, more than a kind of flat, cakey potato pancake."
"You're going to be tempted to use a food processor," says Strauss, who uses the largest holes on a box grater for his latkes."
"When you use a food processor, two things happen. One,"
Jeff Strauss founded OyBar and the Highland Park deli Jeff's Table and runs the Whole Latke Love event through Dec. 20 inviting chefs to present inventive latke variations. Strauss starts with a basic latke recipe and produces crisp, golden brown potato pancakes with a lacy, hash-brown–style texture. He hand-grates potatoes into long strips with some shorter pieces so the pancakes cohere and advises using the largest holes on a box grater rather than a food processor. Strauss offers global variations such as kimchi-inspired latkes and aloo tikki–inspired patties paired with doctored applesauce chutney and a spicy apple-soy sauce.
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