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Latkes Alfredo

Latkes Alfredo

Amy Kritzer
When your favorite pasta meets your favorite fried potato that's amore and that's also Latkes Alfredo!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Hanukkah
Cuisine Jewish
Servings 10 -12 depending on size

Ingredients
  

For Parmesan Latkes

  • 2 pounds russet potatoes (approximately), washed (to get 5 cups shredded)
  • ½ white onion (optional)
  • Ice water
  • 2 eggs
  • 2 tablespoons all-purpose flour or matzo meal
  • 1 tablespoon potato starch (optional)
  • ½ cup shredded Parmesan cheese
  • 1½ tsp Italian seasoning (or a mix of dried basil, oregano, rosemary and thyme)
  • ½ tsp garlic powder
  • ½ teaspoon salt
  • ¼ tsp black pepper
  • ½ cup canola oil (or other oil for frying like grapeseed)

For Alfredo Sauce

  • 4 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 4 oz cream cheese
  • 1 cup sour cream
  • 1½ cups Parmesan cheese
  • ½ tsp black pepper
  • 2-4 tbsp cream or milk to thin
  • Salt to taste

Instructions
 

For Latkes

  • Start by peeling your potatoes one at a time and shredding them with the large holes of a box grater into a bowl of ice water. You should have about 5 cups of potatoes. Grate the onions into there too if you want to use them. Let sit for 10 minutes.
  • Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels or cheesecloth and keep covered. Let the water sit for 5-10 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 potato starch to the potato mixer directly, but why do that when you already have it in the potatoes?!
  • Place potato/onion mixture in a large bowl, dry again very well. Then add in the eggs, flour, Parmesan, Italian seasoning, garlic powder, salt and pepper and reserved dried off starch and combine.
  • Set up a cooling rack over paper towels.
  • Meanwhile, heat up about 1/4 inch of canola oil in a large (cast iron) saute pan. A dab of schmaltz never hurt either. Pro tip- add a little piece of peeled carrot to the oil to soak up the brown bits that flake off so they don't get in your latkes!
  • Scoop heaping 1/4 cup spoonfuls of the potato mixture into the oil (they should sizzle!) and flatten slightly and fry until golden brown, about 3 minutes. Don't worry about your latkes being perfectly round. Those fly away pieces get extra crispy and delicious! Then flip and fry the other side another 2 minutes or so. Don't overcrowd the pan.
  • Repeat with remaining latke batter, drying it again if liquid starts to accumulate. Drain on a rack over paper towels. Eat with Alfredo sauce!

For Alfredo Sauce

  • I like to make the Alfredo sauce while the potatoes are soaking in the ice water but you can make it when the latkes are done or ahead of time and re-heat too.
  • To make the Alfredo sauce, melt the butter in a medium heavy-bottomed saucepan over medium-low heat. Add garlic and saute for 1 minutes or until fragrant.
  • Then add cream cheese and sour cream and stir to melt. Then add Parmesan cheese and stir over low heat until melted. Season with salt and pepper.
  • Serve warm, you can reheat it but it will thicken up so use some cream or milk to thin if needed.
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