Latke Fries

Chef Mike Fardoe,

Bernstein’s Deli

Chef Mike and owner Aaron Bernstein created latke fries for poutine week a few years ago, and they were such a hit, they became a menu staple. For this recipe riff, the latke potato mixture is first baked, then deep-fried, to achieve a super crisp bite. Shifting the shape also means there are no limits to what you dip them in. 

Ingredients

4 lbs russet potatoes, peeled and shredded

10 eggs, beaten or 1/3L liquid whole eggs

1 medium onion, liquified

1/2 cup matzo meal

1/6 cup canola oil

1/2 tsp salt

1/2 tsp pepper

green onions

Method

1.  Preheat oven to 350°F.
2.  Mix all ingredients together.
3.  Line baking sheet with parchment paper and spray the edges with cooking spray.
4.  Fill rim to rim with egg mixture and bake for 20 minutes.
5.  Rotate the pan and bake another 15-20 minutes until golden brown.
6.  Let cool then remove from pan on to large cutting board.
7.  Cut in to desired fry shapes.
8.  Deep fry until golden all around.
9.  Season with salt, pepper, and za’atar.
10.  Garnish with green onion and your favourite dip.

Yield 4-6 servings