Latke Double Down Food

LATKE DOUBLE DOWN

Steps:

• Fill a large bowl with cold water. Working one at a time, peel potatoes and grate on the large holes of a box grater. Place grated potatoes into the bowl with cold water.
• Once the potatoes have been added to the water and soaked for 1-2 minutes, drain and place in a large clean kitchen towel with the grated onion and squeeze to remove as much liquid as possible. Place potatoes and onion in a large bowl and combine with Everything Bagel Seasoning, salt, pepper, egg and flour.
• Heat 1/4 cup oil in a large nonstick skillet. Spoon potatoes into skillet, making them into about 3-inch wide and 1/2-inch tall cakes. Cook until crisp and golden, about 4-5 minutes per side. Transfer to a towel-lined place. Repeat with remaining ingredients, adding more as needed to crisp the latkes.
• To assemble the "Double Down" cakes, spread sour cream on one side of a latke and top with smoked salmon, onions and a slice of tomato. Spread more sour cream on another latke and top the sandwich. Repeat with remaining ingredients.
• To Make the Everything Bagel Seasoning:.
• In a small bowl, mix ingredients to combine well. Store in an airtight container.

LATKE DOUBLE DOWN

Steps:

• Preheat oven to 250°F.
• Peel potatoes and coarsely grate, directly into a large bowl of cold water.
• Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
• Spread grated potatoes, garlic and onion on a kitchen towel, roll up and wring out as much liquid as possible.
• Transfer potato mixture to a bowl and stir in egg and salt. If it's too runny add a little flour or matzo meal. Too dry add a little bit more egg.
• Heat a large skillet. Add enough oil to cover the bottom plus a bit more. Get the oil hot but not smoking. Use a spoon to potato mixture into skillet, spreading with the back of the spoon into 3 or 4-inch rounds.
• Reduce heat to moderate and cook until undersides are very well browned, about 5 minutes. Turn latkes over and cook until undersides are very well browned, about 5 minutes more. You want walnut brown, not beige.
• Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed.
• Keep latkes warm on a wire rack set in a shallow baking pan in oven.
• To make the Double Down, spread crème fraiche on one side of a latke, pile on lox and onions, spread some crème fraiche on another latke, then make into a sandwich.

POTATO LATKES I

Steps:

• Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
• In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
• In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

POTATO LATKES

Steps:

• Preheat oven to 250°F.
• Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
• Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.
• Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.