Truffled Latkes

Make these the size of a silver dollar

Make these the size of a silver dollar

These potato pancakes really take it up a notch. For the standard recipe go here. Make these about the size of a half dollar to really crisp them up all the way through.

These make great appetizers and can be topped with all sorts of toppings and dipped into all sorts of dips. That was a poorly constructed sentence.

Truffled Latkes

  • 3 cups shredded red potatoes skin still on
  • 2 green onions minced
  • 2 tbsp chopped fresh thyme
  • 2 beaten eggs
  • 1/2 cup flour
  • 1 tbsp baking powder
  • 1 tbsp white truffle oil
  • Salt/pepper
  • oil for pan frying

Place shredded potatoes in a dish towel and ring out as much liquid as possible. Mix everything but the oil for frying together in a bowl and season with salt and pepper. Heat a cast iron skillet to medium. Add a tablespoon of oil and then a spoonful of batter. Press latke into an even circle and cook until browned and crispy on both sides. Repeat with remaining batter.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

5 Responses to Truffled Latkes

  1. I’ve never made latkes/potato cakes, and always meant to. I’ll give these a go. Nice one, Greg.

  2. Wowie Zowie these sound very decadent for a little latke! Love the truffle oil addition.

  3. Eva Taylor says:

    The Trump lobby bar in Toronto serves popcorn with truffle oil drizzled on it. It really takes it up a notch. I can just imagine what it does to this recipe. Wow!

  4. Karen says:

    I could probably eat about a dozen of these little latkes…they sound terrific.

  5. I will NEVER argue with latkes or white truffle oil. Love this. MMMM. This is going to sound insane, but I think a bit of creme fraiche and caviar would be amazing on top as an hors d’oeuvre. 🙂

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