Have you ever tried cheesy latkes? They’re so delicious you don’t want to miss out on them even if you do not celebrate Hanukkah. How about making them – for example – for breakfast on Christmas day?
The original recipe, the Swiss Röschti, calls for mountain cheeses such as Gruyere or Emmentaler. We substitute, of course, our own Mountain-style cheese, Havilah. Havilah emerged from the caves this week a pure perfection, so get some extra to munch on while you’re frying.
In order to achieve those long, crispy strands of potatoes, use a grater with large holes and grate the potatoes from their pointy side.
1 medium russet organic potato, scrubbed and grated coarsely.
1 medium Yukon gold organic potato, scrubbed and grated coarsely.
2 tablespoons all purpose flour
2 leeks, white parts only, thinly sliced and sautéed in 2 tablespoons butter until soft, or 1 small onion, diced.
½ teaspoon salt
1 cup grated Havilah.
Canola oil for frying
Heat the oil in a frying pan.
When the oil is shimmering, place a tablespoon of the mixture in the hot oil. Flatten it with the back of the spoon. The oil should reach about half the height of the center of the latke. The edges will be submerged.
Cook the latkes until golden brown, about 4-5 minutes. Flip and cook on the other side, about 3 minutes. Transfer to a flat plate lined with paper towels.
Serve immediately with peppery greens, such as arugula or watercress, dressed in a vinaigrette of mild olive oil and Champagne vinegar.
For more latkes recipe: http://www.princetoneats.org/a-festival-of-latkes