Potato Latkes with Black Garlic Salt

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Latkes, a culinary specialty of Jewish origin, are little known in Quebec, but are worth discovering for their unique taste and crispy texture. These delicious shredded potato pancakes, browned to perfection, are a treasure of traditional Jewish cuisine, bringing warmth and conviviality to any festive table. Our Black Garlic Salt Potato Latkes recipe is a modern take on this classic, combining the comfort of tradition with a touch of culinary innovation. Ideal as a main dish or as a side dish, these latkes promise to delight the taste buds of Quebecers with their rich flavor and unrivaled crispiness. An invitation to explore the delights of Jewish cuisine, adapted to local tastes and perfect for enriching the culinary repertoire of any family in Quebec.

Ingredients:

• 2 large Russet potatoes (about 450g), scrubbed and quartered lengthwise
• 1 large onion (225 g), peeled and cut into quarters
• 2 large eggs
• ½ cup all-purpose flour
• 2 teaspoons black garlic salt (adjust to taste), plus more for sprinkling
• 1 teaspoon of baking powder
• ½ teaspoon freshly ground black pepper
• Canola oil, for frying

Preparation:

1. Grate the potatoes and onion using a food processor.
2. Extract as much liquid as possible from the mixture using a clean cloth.
3. Transfer the mixture to a large bowl and add the eggs, flour, black garlic salt, baking powder and pepper.
4. Heat about ¼ inch of oil in a heavy saucepan over medium-high heat.
5. Drop the dough into the hot oil using a tablespoon, then flatten into discs.
6. Cook until the edges are brown and crisp, then flip to cook the other side.
7. Transfer latkes to a paper towel-lined plate and sprinkle with black garlic salt.
8. Repeat with remaining dough.