Name: Egg Yolk Stuffed Latkes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 5 servings
Ingredients: 2 russet potatoes (about 1 1/4 pounds); 1 small onion; 1/3 cup all-purpose flour; 1 large egg, beaten, plus 5 large egg yolks; 1 teaspoon baking powder; 1/4 teaspoon cayenne pepper; Kosher salt; Vegetable oil, for frying; Chopped chives, for topping

Directions

Watch how to make this recipe.

Preheat a 10-inch skillet over medium heat. Set a wire rack inside a rimmed baking sheet. 
Peel the potatoes and shred them in a food processor fitted with the shredding blade; drain the shredded potatoes in a large colander as the food processor fills up. Press firmly on the potatoes in the colander to remove any excess moisture, pat dry with paper towels and transfer to a large bowl. 
Grate the onion in the food processor fitted with the shredding blade then stir into the potatoes along with the flour, beaten egg, baking powder, cayenne and 1 teaspoon salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy. 
Add 1/4 inch oil to the preheated skillet and as soon as it shimmers, add three 1/4-cup mounds of the potato mixture, leaving any excess moisture in the bowl. Flatten each mound with the bottom of the measuring cup and make a well in the middle. Gently place 1 egg yolk in each well and top evenly with another 1/4 cup of the potato mixture. Fry, lowering the heat if browning too quickly, until golden brown and cooked through but the yolks are still runny, about 3 minutes per side. Drain on the prepared baking sheet. Add more oil to reach 1/4 inch in the skillet and heat until it shimmers. Repeat frying with the remaining potato mixture and egg yolks. Sprinkle with chopped chives and serve immediately.