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Everyone loves latkes, but no one likes missing all the action because they’re slaving over the stove! Enter this giant latke which hits all the right notes yet lets the cook enjoy her evening. (For milchig parties, top this guy with sauce and cheese and pop it under the broiler until the cheese melts.)
3 russet potatoes
3 eggs
1 and 1/4 teaspoon salt
1 tablespoon Gefen Potato Starch or cornstarch
1/4 cup oil
1 6-ounce (170 gram) package beef fry
2–3 tablespoons Gefen Maple Syrup
1 teaspoon black pepper
Preheat oven to 350°F (175°C).
Line a baking sheet with Gefen Parchment Paper and lay the beef fry on it in a single layer. Brush with maple syrup and sprinkle with black pepper. Bake until browned and crumbly, about 15 minutes. Allow to cool slightly, then cut into bite-sized pieces.
Preheat a heavy-bottomed skillet over medium-high heat.
Peel and grate potatoes on a box grater, about half on the large holes and half on the small holes. Squeeze dry with a clean towel or some paper towels.
Place in a medium bowl and combine with eggs, salt, and starch.
Pour oil in the skillet and allow to heat. Spread the latke batter evenly in the pan and fry until deeply golden and crispy, at least 10 minutes per side.
Remove from the pan to a plate and slice into eight wedges. Top with maple beef fry and serve hot.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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