Whether topped with sour cream or applesauce, these rich, crisp and salty potato pancakes are perfect with Sauvignon Blanc.
Judd Finklestein’s late father, Art, was close friends with Hiro Sone and Lissa Doumani of Napa Valley’s beloved Terra restaurant. Art taught Hiro how to make these latkes and Hiro liked them so much that he put them on the menu and included them in their cookbook. Judd continues the tradition of sharing this family recipe at his annual Hanukkah Hootenanny. Whether topped with sour cream or applesauce, the rich, crisp and salty potato pancakes are perfect with the Judd’s Hill Sauvignon Blanc.
Excerpted from Terra: Cooking from the Heart of Napa Valley, by Hiro Sone and Lissa Doumani
Potato Latkes
Makes about 20 latkes
- 2 Tbsps. minced onion
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3 cups peeled and shredded potato (do these at the last minute, so they don't brown)
- ½ cup pastry flour
- 1 egg
-
1 tsp. baking powder
-
⅛ teaspoon salt
-
Pinch of freshly ground pepper
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4 Tbsps. clarified butter
-
Sour cream, for garnish
-
Dill sprigs, for garnish
- Preheat the oven to 250°
- Combine the onion, potato, pastry flour, egg, baking powder, salt, and pepper in a medium bowl.
- In a large sauté pan or skillet, heat 2 tablespoons of the clarified butter over medium heat until hot. Spoon 1 tablespoon of the potato mixture for each latke into the pan and cook until golden brown, about 1 minute per side.
- Using a slotted metal spatula, transfer the latkes to paper towels to drain, then place them on a baking sheet and keep warm in the oven. Repeat with the remaining potato mixture, adding more clarified butter as needed.
- Garnish with sour cream and dill sprigs and serve warm.
