Aahhhhh latkes, So many flavors, so many incredible versions, and so many creative takes! However, very few variations come close to the standard delicious oily potato latkes. These past few years we have been adding fresh roasted chestnuts to our potato latkes to give them extra wintery depth and nuttiness. This only makes them extra addictive…so be sure to make lots! —Yossi
2 large potatoes
1 onion
10 chestnuts
2 eggs
½ cup flour
½ teaspoon nutmeg
2 teaspoons salt
Oil, for frying
Sour cream, for serving
- Preheat oven to 350ºF.
- Score an “X” on the belly of the chestnuts, slightly going into the flesh. Roast for 35 minutes. Peel while warm.
- In a food processor, grate potatoes, onions, and chestnuts. Pour into a large bowl and add eggs, flour, and spices.
- Heat oil in a large sauté pan. Form mixture into latkes and fry for approximately 3 minutes on 1 side and 2 minutes on the second side. Transfer to a paper towel-lined plate. Serve with sour cream.
For more great recipes, check out this weeks issue of Whisk by Ami
