Potato and Cabbage Latkes

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Romann takes his famous potato latkes to the next level! The simple addition of citric acid and cabbage transfers a grab and go food into a wow restaurant quality meal.

Difficulty

Beginner

Ingredients

  • 3 Russet Potatoes (3 lbs)
  • 1 Cup Shredded Onion (120 Grams)
  • 2 Cloves Garlic (8 grams)
  • 1 Cups Shredded Green Cabbage (100 grams)
  • 2 Eggs
  • ½ Tbsp Salt  (7.2 grams)
  • ½ Tsp Citric Acid  (2.4 grams)
  • ½ Tsp baking powder (2 grams)
  • 1 Tbsp vegetable Oil (15 grams)

Equipment

  • Grater
  • Mixing Bowl
  • Whisk
  • Plastic Food Wrap
  • Non stick frying pan
  • Rubber Spatula
  • Metal Ring Mold 3 ½ inch diam  (Optional)

Timing

Active Time: 30 Minutes Total Time: 12 – 24 Hours

Yield

6 Latkes

  • Prepare Vegetables

    Peel potatoes and reserve in cold water
     
    Grate onions, cabbage, mince garlic and add to medium sized bowl
     
    Chef’s Note: Russets potatoes make great latkes because of their high starch content which aids in holding the batter together when cooked.
     
     

  • Mix Latke Batter

    Add eggs, salt, citric acid and baking powder and whisk together well.
     
    Grate potatoes and thoroughly mix into the batter one potato at a time.
     
    Make sure to work quickly grating the potatoes as they will begin to oxidize quickly once grated.
     
    We recommend grating the potatoes in small batches and then immediately mixing it into the batter to allow the citric acid to halt the oxidation.
     

  • Rest Batter Overnight

    Place plastic food wrap over the bowl directly on top of the batter punching hole in the food wrap to remove air and ensure the potatoes stay underneath the liquid.
     
    Let batter rest for 12 to 24 hours under refrigeration.
     

  • Cook Latkes

    Remove the batter from refrigeration and remove food film.
     
    Set non stick pan over medium high heat and add vegetable oil.
     
    Squeeze out excess liquid from the potato batter to form a ball and press into ring mold.  Ssing a ring mold as it will give you a more uniform and evenly cooked latke although you will still get great results without one.
     
    If you are not using a ring mold follow steps as above and press batter to desired thickness with a spatula.
     
    Cook the latkes on each for 8 minutes on each side until they are golden brown and crispy.
     
    Carefully remove the latkes from the pan and unmold.
 
 
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Potato and Cabbage Latkes
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