Culinary Collage

Both latkes and Greek lemon potatoes are cornerstone dishes that define the cultural melting pot that is NYC, so why not combine the two? 😀 These crispy, lemony, deeply satisfying potato pancakes represent the best of both worlds and would be delicious with a chive and cucumber sour cream or whipped feta! Important note: be sure to wring the potato and onion mixture as dry as possible so that your batter isn’t too wet; you can wring them with a kitchen towel.

Ingredients:

• 2 large Russet potatoes (peeled and cut into thick wedges or quarters – skin can be left on)
• ¾ cup chicken stock/broth (I use homemade)
• 2 tablespoons + 2 teaspoons lemon juice (approx. 1/6 cup)
• ¼ tsp. Lemon zest
• 2 garlic cloves, finely grated
• Kosher Salt to taste (approximately 2 teaspoons) 
• freshly ground black pepper to taste (I use about 3/4 teaspoons)
• 2 eggs 
• ½ cup all purpose flour 
• 1 tsp. Baking powder
• Optional: 2 tablespoons of potato starch as needed
• Optional: ¾ tsp. dried oregano
• Ghee (clarified butter) for frying

Directions:

In a small saucepan, add chicken stock, garlic, and lemon juice. Stir over medium high heat and whisk consistently until the mixture is reduced by at least half. Set aside to cool

Grate the onion and potatoes with a course grater. Wring out as much liquid as possible using a dish towel

In a large bowl, add the onion and potato mixture. Combine with the eggs, cooled lemon-garlic chicken stock mixture, flour, baking powder, salt, pepper, lemon zest, and oregano. Mix until the flour thoroughly absorbs the liquid. If your mixture is still too wet, you can add potato starch as needed.

Heat up 1/4 cup of ghee in a heavy-bottomed medium pan over medium-high heat. Once the ghee starts sizzling, drop heaping tablespoons of the potato batter into the oil and flatten into discs with a spatula. Flip once lower edges of the latkes are brown and crispy (approximately five minutes). Cook for another 5 minutes or until the other side is a rich brown. Place the fully cooked latkes on a towel-lined dish to remove excess oil and sprinkle with salt. Serve warm along with your desired condiments.