Traditionally, latkes are made with potatoes, onions, egg, schmaltz and flour. They are served during Hanukkah with applesauce and cream. Our neighbors growing up celebrated Hanukkah and made the BEST latkes. This is in homage to them.
These latkes are made from potatoes and calçots (a mix between a green onion and spring onion) from the Farmers Market, breadcrumbs instead of flour, and no schmaltz. Of course, we like to sneak a poached egg on top for breakfast 🙂
- ¾ cup calçots, chopped
- 4 potatoes, washed
- ¼ cup breadcrumbs
- 1 tsp salt
- ¼ tsp pepper
- 1 egg, room temperature
- ½ cup canola or other high smoke point oil
Using a box grater, grate potatoes onto a tea towel or cheesecloth. Add chopped calçots. Ring out the moisture from the potatoes and calçots into a large bowl, until there is little moisture left in the mix. Set bowl aside, and let the collected moisture sit for a few minutes.
Once the potato starch has settled to the bottom of the large bowl, drain off water until just potato starch is left.
Add potatoes, calçots, breadcrumbs, salt, pepper and egg to potato starch bowl. Mix well.
Heat half the oil on a skillet over medium-high heat until a bit of the latke mix sizzles when dropped in. Scoop 1/4 cup of latke mix onto the skillet, flattening with a spatula. Fry for 2 minutes, then flip. Fry another two minutes, then transfer to a paper-towel lined baking sheet. Continue until all latke mix has been used. Add more oil to the pan if needed.
Serve traditionally with cream or applesauce, or with poached eggs on top!
Optional: Preheat oven to 200°F and keep latkes warm by keeping the baking sheet in the oven.