Take your potato latkes to the next level with salty Gorgonzola and sweet & savory roasted grapes.
- 3 lbs yukon gold potatoes (yellow potatoes)
- 1 large onion
- 1 1/2 tsp kosher salt (plus extra for sprinkling)
- 4 eggs, lightly beaten
- 1 cup AP flour
- Canola oil for frying
- 2 lbs seedless red grapes (slice in half if they're large)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh rosemary
- 1/2 tsp kosher salt
- 10 oz Litehouse Gorgonzola Center Cut Cheese (2- 5 oz pkgs)
- fresh rosemary, for garnish if desired
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Peel and rough chop the potatoes and onion. Fit a food processor with a shredding (grating) disc and shred the onions and potatoes. Alternatively you can grate them using a cheese grater.
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Place the grated onions and potatoes together in a colander and press on them to release excess moisture. To ensure that they're really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.
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Mix the drained potatoes and onion with the salt, flour, and egg until just combined.
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Preheat oven to 250 degrees and line a sheet pan with paper towels or a rack.
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Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Using a cookie scoop or large spoon, scoop the potato mixture and drop into the pan. (You will fry these in several batches.)
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Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Season with kosher salt and cook until golden brown. Place them on the baking sheet fitted with a rack or lined with paper towels and hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potatoes mixture is all gone.
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Heat the oven to 400 degrees F and line a sheet tray with parchment or nonstick foil. Toss the grapes (halve them if they're large) with the olive oil, rosemary and salt and scatter them on the sheet tray. Roast for 15 mins, until the grapes are softened, beginning to caramelize, and burst.
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Top each latke with a spoon of gorgonzola and some roasted grapes. Garnish with a tiny sprig of rosemary if desired.
Yields about 20-24 latkes
- Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
- Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture.
- I use an ice cream or cookie scoop to portion out the latkes, it's neater and makes latkes that are uniform in size.
- Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
- Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes.
Making Ahead?
The latkes can be fried, cooled, and frozen for up to 2 months or stored for up to three days in the refrigerator. Drain and cool the latkes, then layer between wax or parchment paper in gallon-size plastic bags. Rewarm the potato latkes in a 350 degree oven straight from the frig or freezer until heated through.