Recipe: Potato Latkes with Whipped Feta | Foods & Cooking | Spokane | The Pacific Northwest Inlander




Potato Latkes
8 substantial russet potatoes, peeled,
shredded and rinsed underneath cold drinking water
½ cup minced shallots
2 teaspoon finely chopped new thyme
8 eggs
1½ tablespoons kosher salt
2 cups crushed Rice Chex cereal
Canola oil for frying
1. Place shredded potatoes in cheesecloth and squeeze all liquid out of potatoes.
2. In a individual bowl whisk eggs properly. Include shallots, thyme and salt. Sprinkle crushed cereal on to potatoes and stir to merge.
3. Sort potato mixture into a 3-inch disc by urgent it concerning your palms. Really don’t make it also thin!
4. Warmth oil to medium and cook each individual disc on one particular side until golden brown, then flip and cook until finally the second aspect is golden brown, about 3 to 4 minutes for each aspect.
5. Serve at room temperature or reheat in 350-diploma oven for 10 minutes and best with a dollop of whipped feta and tomato jam.
6. Freeze leftover latkes in a solitary layer on a cookie sheet lined with freezer paper. The moment frozen rigid, position gently in a freezer bag. To reheat, thaw somewhat and cook dinner on a sizzling, oiled griddle until crisp.
7. Will make 4 dozen 3-inch latkes.




Whipped Feta
12 ounces Feta cheese
4 ounces product cheese, home temperature
2 tablespoons olive oil
1/4 cup lemon juice
Salt and white pepper, to flavor
1. Mix cheeses in a foods processor.
2. Increase olive oil and lemon juice and combine until eventually thoroughly mixed.
3. Season with salt and white pepper.
4. Refrigerate unused combination in a tightly sealed container.
— Recipes courtesy of chef Ryan Jordan at Beacon Hill Catering and Functions.
