Potato Latkes with Black Garlic Salt

🖨️ Print recipe

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 grated potato pancakes, golden to perfection, are a treasure of traditional Jewish cuisine, bringing warmth and conviviality to any festive table. Our black garlic salt potato latke 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 side, these latkes promise to delight the taste buds of Quebecers with their rich flavor and unparalleled 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 (approx. 450 g), scrubbed and cut into quarters 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 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 kitchen towel.
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-bottomed pan over medium-high heat.
5. Drop the batter into the hot oil using a tablespoon, then flatten to form discs.
6. Cook until edges are brown and crispy, then flip to cook the other side.
7. Transfer the latkes to a plate lined with paper towels and sprinkle with black garlic salt.
8. Repeat with the remaining batter.