Egg Yolk Stuffed Latkes
- Level: Easy
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 391
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 221
- Sodium
- 438
- Total: 30 min
- Active: 30 min
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
- 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.