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Kale Latkes

September 15, 2017Hanukkah, RecipesTeresa Sofocleous
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Kale Latkes

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Servings 18 latkes

Ingredients
  

  • 3 cups kale stripped from stalk, finely chopped, rinsed and dried
  • 2 tsp olive oil
  • Salt
  • 2 lbs Idaho potatoes peeled
  • 1/2 cup onion finely minced (about 1/2 an onion)
  • 1/4 cup all-purpose flour
  • 2 large eggs
  • olive oil, peanut oil or butter, for cooking

Dill Sour Cream

  • 1/2 cup sour cream or yogurt
  • 1 tbsp fresh dill chopped
  • 2 tsp prepared horseradish optional
  • Salt and freshly ground black Pepper

Instructions
 

  • Place the kale in a large bowl and add the 2 teaspoons olive oil and two pinches of salt.
  • Massage the kale for 2 to 3 minutes. If it seems moist, use a few paper towels to absorb any excess moisture.
  • Either grate the potatoes with a box grater, or quarter them lengthwise and use the shredder attachment on a food processor. You should have about 6 cups.
  • Place the grated potatoes in a bowl of water for 10 minutes or so.
  • Line a second bowl with a clean kitchen towel or two layers of paper towels.
  • Lift the potatoes out of the water a handful at a time, squeezing out the water with your hands over the soaking bowl as you go, and place in the clean towel or paper towels.
  • Save the bowl with the soaking water and potato starch, and let the starch settle to the bottom (this might take a few minutes).
  • Squeeze the towel to soak up any excess moisture from potatoes, getting them as dry as possible.
  • Add the potatoes to the kale, along with the onion.
  • Pour off the water in the soaking bowl, leaving the starch at the bottom of the bowl (there will be up to 4 tablespoons).
  • Add the eggs and flour to the starch and mix with a fork.
  • Add this mixture to the latkes. Season with salt. (Sometimes I cook a test latke to help find the right level of salt.)
  • Heat one or two large skillets (nonstick work nicely) over medium-high heat and coat the bottom with about a tablespoon of olive oil or a combination of olive oil and a little butter.
  • Pack a 1/4-cup measuring cup with the potato mixture.
  • Unmold into the skillet and place another few scoops of the mixture in the pan, without crowding, gently flattening each with a spatula.
  • Panfry until each latke is golden, then gently flip and cook the other side, 10 to 14 minutes in total.
  • Repeat with the remaining latke mixture.
  • Place the latkes on a paper towel-lined baking sheet in a 200°F oven to keep warm, until ready to serve.
  • Serve with sour cream mixed with the chopped dill and horseradish, with salt and pepper to taste.
Tried this recipe?Let us know how it was!

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