Local Loaded Latkes

Team: Can't Stand the Heat

Host School: Weybridge

Age Group: Middle School

1.5# Russet Potato, peeled

1# Sweet Potato, peeled

.5# Parsnip, peeled

.5# Zuchini, trimmed

.5# Red Onion, trimmed

.25#Sweet Onion, trimmed

3 Cloves Garlic, crushed

2 Whole Eggs plus 1 Egg Yolk, beaten

1.5 oz Bread Flour

1.5 oz Matzo Meal

3/4 TSP Baking Soda

1 Lemon Juice of 1 medium lemon

12 OZ Crumbled Feta

Olive Oil - as needed

Garnish

1 C Plain Yogurt

1-2 Tbsp Balsamic Vinegar

1 Bunch Scallons, trimmed

3 Apples

1 Lemon

To Prepare Latkes:

1. Grind or grate the potatoes and onions together; toss them with the lemon juice to prevent discoloration.

2. Place the grated potatoes and onions in a china cap; squeeze out the liquid. Place them in a stainless- steel bowl.

3. Add all the remaining ingredients except the feta cheese and olive oil. When well incorporated gently fold in the feta cheese.

4. Heat 1/4 inch of oil in a griswold or other cast iron pan

5. Drop the potato batter into the hot oil using appropriate scoop sizes for 2 oz portions and 6 oz portions ( for this event application)

6. When the latkes are lightly browned, turn them and brown the other side. Serve with garnish below.

For Garnish:

1. Blend yogurt with 1 TBSP of balsamic vinegar, adjusting if necessary to achieve desired sweetness.

2. Finely chop scallions, transfer to bowl

3. Cut apples into fine julienne, skin on, use lemon juice to prevent discoloration transfer to bowl

4. Using a planer zest the lemon, transfer to bowl

5. Arrange the latkes on plate garnish with 1/2 tablespoon of yogurt mixture, pinch of scallions, 4-5 juilienne apple and sprinkle of lemon zest.