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