Michael Twitty’s Louisiana Latkes

Name: Michael Twitty’s Louisiana Latkes
Cuisine: American
Ingredients: 2 cups peeled and grated Yukon Gold or Russet potatoes; 1 small garlic clove, minced; 1 pinch thyme; ½ tsp. cayenne pepper; 3 eggs, beaten; 2 cups peeled and grated Yukon Gold or Russet potatoes; 1 tbsp. grated onion; 1 tbsp. chopped celery; 2 tbsp. thinly sliced green onion; ½ cup peanut, canola, or vegetable oil; ½ cup peanut, canola, or vegetable oil; ½ cup peanut, canola, or vegetable oil; Applesauce, sour cream, or sweet chili sauce, for serving, if desired; 2 tbsp. all-purpose flour, matzo meal, or potato starch; 2 tbsp. all-purpose flour, matzo meal, or potato starch; 2 tbsp. all-purpose flour, matzo meal, or potato starch; 1½ tsp. salt; Applesauce, sour cream, or sweet chili sauce, for serving, if desired; Applesauce, sour cream, or sweet chili sauce, for serving, if desired

Preparation info

Yields approximately
1 dozen
latkes

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

Michael’s 2011 travels in the South inspired him to spice up his traditional latke recipe. This is his way of incorporating his newly found Southern identity on the plate.

Ingredients

2 cups peeled and grated Yukon Gold or Russet potatoes
1 tbsp. grated onion

Americas
United States
Snack
Starter
Vegetarian
Louisiana

Method

Wring the potatoes in a cheesecloth to extract as much moisture as you can; repeat this several times.

In a medium bowl, combine the potato, onion, celery, green onion, garlic, thyme, cayenne pepper, eggs, flour, and salt.

In a large, heavy-bottomed skillet over medium-high heat, heat the oil until hot, usually between 350 and 375 degrees. Place a heaping 1½ tbsp. of the potato