Pizzarelle de Potate (Italian Potato Latkes)

Side Dish

Recipe courtesy of  Chef Alon Shaya, Domenica, Roosevelt Hotel, New Orleans

Serves 6 (about 25 latkes)

Ingredients: 
For the potatoes:

  • 3 large Yukon gold potatoes, peeled           
  • 1 yellow
    onion
  • juice of 2 lemons
  • 1/2 cup thinly sliced green
    onions
  • 5 teaspoon kosher
    salt
  • 1/4 cup all
    purpose flour
  • 1 whole egg
  • olive oil as needed   

For the goat cheese mousse:

  • 3/4 cup soft goat cheese                 
  • 1/2 cup Ricotta cheese
  • 1/4 cup cream cheese
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh
    chopped chives
  • 1/2 cup heavy
    cream
  • 1/2 tablespoon lemon juice
  • 1 teaspoon kosher salt

For the Apple and Walnut Marmellata:

  • 1  cup seasoned
    rice wine vinegar
  • 1 pound granny
    smith apples
  • 2 ounces walnut
    pieces
  • 1/2 pound granulated
    sugar
  • 1 sprig rosemary
  • pinch kosher salt

For the Curly Endive and Pomegranate Salad:

  • 1 head curly
    endive
  • 1/2 cup pomegranate
    seeds
  • 2 tablespoons canola
    oil
  • 1 tablespoon pomegranate
    vinegar (Cider vinegar can be used to substitute)
  • pinch kosher salt
  • pinch black
    pepper
  • 3 mint
    leaves, finely sliced

Chef Alon Shaya

Alon Shaya 

 

Method: 

For the Potatoes: 
Peel potatoes and grate on a box grater on the large round holes. Place in mixing bowl with lemon juice. Grate the onion on the same cutter of the box grater. Combine with  the rest of the ingredients except for olive oil.

In a large skillet over medium heat add olive oil and wait until it gets very hot but not smoking. Place small handfuls of the potato mixture into the oil and cook until golden brown and crispy on both sides.

Remove an place on paper towels to soak up any extra oil that comes off. To reheat, place latke on a baking sheet  in a 400˚ F oven until hot.

For the Goat Cheese Mousse:
Place all ingredients in a kitchen aid mixer bowl with the paddle attachment. Mix on low speed until all ingredients are combined.

For the Apple and Walnut Marmellata:
Peel and core apples and dice into 1/4 inch cubes. In a sauce pan, combine sugar, vinegar and rosemary and bring to simmer. Simmer until mixture reduces by a third. Remove rosemary sprig and discard, or keep for a garnish later. Add apples and continue cooking until apples turn translucent but do not begin to puree. Remove from heat and drain away any excess liquid. Lightly toast walnut pieces then fold into apples. Season to taste with a little salt.

For Curly Endive and Pomegranate Salad:
Toss all ingredients together in a mixing bowl.

Louisiana Recipes Weekly



 

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