Alon Shaya's Italian Potato Latkes

Chef Alon Shaya, of John Besh's Domenica restaurant

Alon Shaya's Italian Potato Latkes

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    3 Yukon Gold Potatoes 5 teaspoons kosher salt
    1 yellow onion 1/4 cup all-purpose flour
    Juice of 2 lemons 1 whole egg
    1/2 cup green onions, sliced thin Olive oil, as needed


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    • 1

      To make Italian Potato Latkes: Peel potatoes and grate on a box grater on the large round holes. Place in mixing bowl with lemon juice. Grate the onion on the same cutter of the box grater. Combine with the rest of the ingredients except for olive oil.

    • 2

      In a large skillet over medium heat add olive oil and wait until it gets very hot but not smoking. Place small handfuls of the potato mixture into the oil and cook until golden brown and crispy on both sides.

    • 3

      Remove and place on paper towels to soak up any extra oil that comes off. To reheat, place latke on a baking sheet  in a 400 F oven until hot.

    • 4

      To make Goat Cheese Mousse: Place the following ingredients in a standup mixer bowl with the paddle attachment. Mix on low speed until all ingredients are combined: 3/4 cup goat cheese, 1/2 cup ricotta cheese, 1/2 cup cream cheese, 1 teaspoon minced garlic, 1 teaspoon fresh chopped thyme, 1/2 teaspoon fresh chopped rosemary, 1 teaspoon fresh chopped chives, 1/2 cup heavy cream, 1/2 tablespoon lemon juice and 1 teaspoon kosher salt.

    • 5

      To make Apple and Walnut Marmellata:  Peel and core 1 pound Granny Smith apples and dice into 1/4-inch cubes. In a sauce pan, combine 1/2 pound granulated sugar,1 cup seasoned rice wine vinegar and 1 sprig rosemary and bring to simmer. Simmer until mixture reduces by a third. Remove rosemary sprig and discard, or keep for a garnish later. Add apples and continue cooking until apples turn translucent but do not begin to puree. Remove from heat and drain away any excess liquid. Lightly toast 2 ounces of walnut pieces, then fold into apples. Season to taste with a little salt.

    • 6

      To make Curly Endive and Pomegranate Salad: In a bowl, mix together 1 head curley endive, 1/2 cup pomegranate seeds, 2 tablespoons canola oil, 1 tablespoon pomegranate vinegar (cider vinegar can be used to substitute), a pinch kosher salt, a pinch black pepper and 3 mint leaves, finely sliced.

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