HOLIDAY SPECIAL (2 SERVINGS SHOWN)

Ingredients

• 3 fl. oz. Liquid Egg
• 1 Shallot
• 12 Chives
• ½ cup Matzo Meal
• 6 fl. oz. Canola Oil
• 4 oz Applesauce
• ⅞ oz Butter
• 2 Tbsp. Horseradish
• 3 oz Sour Cream
• Salt Pepper

Instructions

1. 1

   Cook Within: Moisture is the enemy of crisp latkes— so the more you remove from the grated Russet, the Latkes were born in a country known for its culinary history: Italy. However, the early pancakes were associated with Purim and made with ricotta cheese. Potatoes came on the scene in the 1800s; crop failures in Poland and the Ukraine led to a surplus of spuds.

2. 2

   Peel Yukon Gold potatoes (they have lighter skin: than Russet potato) and cut into large chunks. Place in a medium pot and cover with water. Bring to a simmer over high heat, add a generous pinch of salt, and cook until fork tender, 12-15 minutes. While potatoes cook, finely mince shallot and chives.

3. 3

   Form and Fry Latkes: Line a plate with a paper towel. Heat canola oil in a morsel of potato mixture in: it should bubble gently when it hits oil. If nothing happens, allow more time to heat. If it pops and bubbles aggressively, turn down heat. Form 3” latkes using ¼ cup potato mixture. Working in batches to avoid crowding pan, fry until well-browned, 4-5 minutes per side. Transfer to towel-lined plate. Keep latkes warm in oven between

4. 4

   Prepare the Russet Potato: you don’t mind getting dirty. Peel Russet potato and grate on large hole side of a grater onto towel. Gather corners of towel together, lift, and spin base of towel to wring out as much liquid as possible. Reserve bowl and wipe clean. Once oven is preheated, run it for ten minutes, then turn it off. (You’ll be keeping cooked latkes warm in oven.)

5. 5

   Prepare Applesauce and Horseradish: liquid from potatoes. Heat a small pan over medium-high heat. Add butter and cook until it begins to brown and smell “nutty”, 1-2 minutes. Immediately remove from burner and stir into applesauce. Mix horseradish (to taste) and half the chives (reserve remaining for garnish) into sour salt and pepper.

6. 6

   Prepare the Latkes: Drain Yukon Gold potatoes in a colander and return to pot. Mash with potato masher or fork and sprinkle matzo meal over top. Add grated Russet potatoes, shallot, and liquid egg. Season with a pinch of salt and pepper and combine thoroughly.

7. 7

   Serve horseradish cream and applesauce on the: side of a platter piled with crispy latkes. Garnish with remaining chives. For maximum flavor, use both sauces on latkes at once. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half are added to horseradish cream and remaining garnish dish. produces vapors that stimulate the nasal passages. Use to the recipe before you start–we promise it will be time • Place a colander in the sink • Separation is natural when shipping liquid eggs. Shake well before using.