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Oven-Fried Herb and Scallion Latkes with Whipped Feta
2022-12-06
https://www.metro.ca/userfiles/image/recipes/latkes-herbes-oignons-frits-four-feta-12035.jpg
PT20M
PT50M
PT1H10M
Preheat the oven to 425 convect.Using a food processor with a coarse grating disc or a box grater, grate the potatoes and onion. Working in batches, transfer the mixture to a clean cotton dish towel and wring out as much of the liquid as possible. Transfer to a large bowl.Pour canola oil into two half sheet pans so that there is about ¼” of oil evenly across the surface. Carefully place the sheet pans on the bottom and middle rack of the oven, being careful not to spill any oil over the rim.While the oiled trays heat, add the eggs, chopped scallions, dill, chives and parsley, flour, salt, baking powder and pepper to the potato mixture, and mix well until the flour is absorbed.Carefully drop batter on the oiled sheet pans. You can fit 6 latkes per tray. Gently press down with a spatula. Return the trays to the oven and flip once halfway, until browned on both sides and cooked through, about 20-25 minutes in total.Let the latkes drain on a rack lined with paper towel and sprinkle with flaky sea salt.Repeat with the second batch, adding additional oil to the pan if necessary and removing any burned potato bits in between.To make whipped feta, pulse sour cream and feta in a food processor. Serve latkes with a schmear of the feta topped with a dill frond, the remaining half of the minced chives and pomegranate seeds.
24
Metro
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4 medium Russet potatoes (about 2 pounds), scrubbed
1 large onion, peeled and cut into half
4 scallions, thinly sliced
2 tablespoons finely chopped fresh dill plus a few sprigs for garnish
1/4 cup chives, finely chopped, divided
1/4 cup finely chopped fresh parsley leaves
2 larges eggs, whisked
1/4 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
flaky Sea salt to taste
canola oil for frying
100 g feta
1/2 cup sour Cream
graines de pomegranate seeds for garnish
Oven-Fried Herb and Scallion Latkes with Whipped Feta
24
appetizers
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
4
medium Russet potatoes (about 2 pounds), scrubbed
-
1
large onion, peeled and cut into half
-
4
scallions, thinly sliced
-
2 tablespoons
finely chopped fresh dill plus a few sprigs for garnish
-
1/4 cup
chives, finely chopped, divided
-
1/4 cup
finely chopped fresh parsley leaves
-
2
larges eggs, whisked
-
1/4 cup
all-purpose flour
-
2 teaspoons
kosher salt
-
1 teaspoon
baking powder
-
1/2 teaspoon
freshly ground black pepper
-
flaky Sea salt to taste
-
canola oil for frying
-
100 g
feta
-
1/2 cup
sour Cream
-
graines de pomegranate seeds for garnish
Preparation
Preheat the oven to 425 convect.
Using a food processor with a coarse grating disc or a box grater, grate the potatoes and onion. Working in batches, transfer the mixture to a clean cotton dish towel and wring out as much of the liquid as possible. Transfer to a large bowl.
Pour canola oil into two half sheet pans so that there is about ¼” of oil evenly across the surface. Carefully place the sheet pans on the bottom and middle rack of the oven, being careful not to spill any oil over the rim.
While the oiled trays heat, add the eggs, chopped scallions, dill, chives and parsley, flour, salt, baking powder and pepper to the potato mixture, and mix well until the flour is absorbed.
Carefully drop batter on the oiled sheet pans. You can fit 6 latkes per tray. Gently press down with a spatula. Return the trays to the oven and flip once halfway, until browned on both sides and cooked through, about 20-25 minutes in total.
Let the latkes drain on a rack lined with paper towel and sprinkle with flaky sea salt.
Repeat with the second batch, adding additional oil to the pan if necessary and removing any burned potato bits in between.
To make whipped feta, pulse sour cream and feta in a food processor. Serve latkes with a schmear of the feta topped with a dill frond, the remaining half of the minced chives and pomegranate seeds.
Source :
Metro
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