La Boîte Latkes
Photo : Lior Lev Sercarz
Ingredients
50 grams (about 1/3 cup) white onion
175 grams (about 1 heaping cup) peeled yukon gold potatoes, diced
4 grams (1/2 tsp) salt
4 gram (2 tsp) Shabazi N38
1 egg
5 grams (1 tsp) baking soda
60 grams (2 ounces) chickpea flour
Vegetable oil for frying
Directions
In a food processor grind the onions and potatoes. Season with the salt and Shabazi and add the egg and baking soda. Pulse in the food processor for about 1 more minute.
Pour the mixture into a bowl and fold in the chickpea flour.
Heat some vegetable oil in a pan (about 1/8" of oil in the pan). Spoon a spoonful of the batter into the hot oil. Cook for about 1-2 minutes per side.
Remove and place on a paper towel. See below for my 3 serving suggestions.
Serving Suggestions
Labne and smoked salmon - spread some labne on the latke, top with smoked salmon and sprinkle on some Coquelicot N24
Apple and mustard - spread a thin layer of Dijon mustard on top of the latkes. Top with thinly sliced apple "sticks" and season with Smoked Salt N18
Tahina Jalapeño - spread some tahina sauce on top of the latkes and top with pickled jalapeño and Izak N37
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