Kale and Potato Latkes
These are extra crunchy, delicious and easy to make. I used kale from our back garden and mixed it into the potato mixture. If you’ve ever made soggy latkes and wondered how to get them crispy, this is how. The Kale gives you lots of health benefits, the crispy potatoes make you happy.
Shred 1 or 2 large organic russet potatoes into a bowl of ice cold water, no ice cubes though. The water will rinse off the starchy stuff that turns color, and the potato starch will sink to the bottom of the bowl. Carefully pull the potato shreds out of the ice water, squeezing the water into the bowl. Place the potatoes in a colander and let them drain for a few minutes, then put them in a clean kitchen towel & squeeze to remove as much water as possible.
Let the water in the bowl settle. Slowly pour off the water to reveal the white potato starch that sunk to the bottom of the bowl. If you add this potato starch to the potato mix, it helps dry out and crisp up the latkes. It works. You could just throw some flour or organic corn starch into the mix. But, I hate wasting, especially if the good ingredients are right there to be used.
Thinly slice one sweet onion. Add the onions and shredded potatoes to the bowl with the potato starch. Add 2 eggs, 1 cup chopped kale, 1 tblps dried dill, fresh chopped parsley, salt and pepper, and 1 tsp corn starch, optional. Mix thoroughly.
Heat 1 inch of high heat oil in a cast iron skillet. I used Sunflower Oil.
Form latkes on a tablespoon, fry the latkes in batches adding more oil to the skillet between batches as needed.
Drain on paper towels. Season with salt once they come out of the fryer. Serve with plain yogurt, or sour cream, applesauce or fresh sliced apples.