Buttermilk Maple Potato Latke
Before every recipe is born, it's a spark, an idea. Well, when I came up with this idea of merging my buttermilk pancakes with potato latkes, I got some not-so-confidant "hmm, ok" responses. That didn't stop me! All I can say after tasting one (or all) of them is, "you're welcome"! They're super awesome! Happy Chanukah, friends!
TO MAKE YOUR BATTER. combine your flour, sugar, baking soda, baking powder, salt and pepper.
In your medium mixing bowl, whisk together your egg, buttermilk, lemon juice, butter and maple.
Whisk your buttermilk mixture into your flour mixture.
Wrap your shredded potatoes in your cheesecloth and twist to remove all excess liquid.
Mix your shredded potatoes into your batter.
Put your strainer in your medium mixing bowl—no need to clean it out.
Pour your potato latke batter through your strainer to remove liquid—don't over strain, whatever initial liquid comes out is all you are aiming to get rid of.
TO MAKE YOUR LATKE PANCAKES. place your cooling rack over paper towel on your work surface.
Over high heat, coat your frying pan with your vegetable oil.
Once your oil is hot, use your tablespoon to scoop heaps of batter onto your pan—I like to cook three at a time to keep the temperature of the oil from dropping too much from the cooler nature of the batter.
You want your heaps to be about 3/4 inch thick and 2 inches in diameter to have a firm not-so-straggly latke.
Fry till golden brown on one side, then use your spatula to flip your latke pancake—about 30 seconds.
Press your latke down using the backside of your spatula.
Once that side is golden brown, use your spatula to transfer it to your cooling rack.
Drizzle with maple syrup and serve.