Fried Pickle Latkes with Everything Bagel Ranch
I'm not going to lie, these Fried Pickle Latkes with Everything Bagel Ranch are kind of a big dill! Mini spiced crispy latkes with a pickle inside!!
Ingredients
- 5 cups about 2 pounds russet potatoes, washed
- 2 eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon potato starch optional
- 1 teaspoon garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 kosher dill pickles, sliced 1/4 inch thin and dried very well
- 1 teaspoon potato starch
- ½ cup canola oil
- Everything Bagel Ranch
Instructions
- Start by peeling your potatoes one at a time and shredding them with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels or cheesecloth. Let sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom. This part is optional, but helps make crispier latkes with soft insides. You can also add just potato starch, but this way you are MAKING POTATO STARCH. Which is pretty cool.
- Place potatoes in a large bowl, dry again very well. Dry potatoes are the key to crispy latkes. Then add in the eggs, flour, spices and reserved starch and combine.
- Dry the pickle slices very well then coat them in a little potato starch. This helps the latke batter stick to the pickle better.
- Take about 1 tablespoon of latke batter and form it around a dried pickle slice. Repeat with the rest of the pickles (I did about half and kept making more as I was frying).
- Set up a cooling rack over paper towels near the stove.
- Heat up canola oil in a large saute pan. A dab of schmaltz never hurt either. Fry about 2-3 minutes until golden brown on both sides. Drain on a rack over paper towels and sprinkle with more salt. Serve with Everything Bagel Ranch and eat hot!
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