Latke Benedict

Latke Benedict

Ingredients:

Latkes

• 2 russet potatoes

• 1 shallot, minced

• ¼ cup Bob’s Red Mill Gluten Free All Purpose Baking Flour

• 1 large egg

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp kosher salt

• ½ cup neutral oil

Hollandaise

• 2 egg yolks

• Squeeze lemon juice

• 4 tbsp hot melted butter

• Pinch kosher salt

• Pinch cayenne pepper

Eggs

• 4 large eggs

• 1 Tbsp white vinegar

• 1 tsp kosher salt

Allow all the eggs necessary to come to room temperature for best results.

LATKES: Prepare a bowl of cold water with kosher salt. Grate your potatoes either by hand or with a food processor. Immediately place them in the cold water to slow down the oxidation process. Let the potatoes soak for a minimum of ten minutes. While they soak, mince one shallot. Drain the potatoes and ring them out with a clean dish towel or cheesecloth. Place the dried shredded potatoes into a bowl and combine with the minced shallot, the Bob’s Red Mill Gluten Free All Purpose Baking Flour, egg, and seasonings. Be mindful of how much kosher salt you add at this stage, as it will extract additional moisture from the potatoes.

Heat the oil in a skillet (about ¼” high), and when it’s hot carefully portion the latkes out with a ¼ measuring cup. Lightly press the latkes down with the side of the measuring cup to ensure they cook evenly and flat. Cook 3-4 minutes per side until golden brown, remove, and place on a plate lined with paper towels or a cooling rack.

POACHED EGGS: Bring a small to medium sized pot to a simmer. I recommend pre-cracking the eggs into tiny bowls. Add the vinegar and kosher salt and swirl the water in a circular motion using a wooden spoon or rubber spatula. From here, delicately add the eggs into the swirling water, doing them in rounds if needed. Cover with a lid and cook 2-3 minutes until the whites are firm. Remove with a kitchen spider or slotted spoon and drain on paper towels.

HOLLANDAISE: For the hollandaise, we’ll be cheating a bit to make the sauce a bit less intimidating. Melt down the butter until hot either in the microwave or on the stovetop. Separate two egg yolks, place them in a bowl, squeeze the lemon juice over top, and vigorously whisk together. It’s important that the butter is hot as we’ll be gradually pouring it into the egg and lemon mixture, whisking constantly. This will temper the eggs and begin to emulsify our hollandaise. When the eggs are finished, simply place the bowl of hollandaise over the barely simmering water (like a double boiler) and whisk 1-2 minutes until the sauce thickens and becomes a pale yellow. Add the cayenne and kosher salt, and keep warm until ready to serve as it can congeal quickly.

To assemble, start with the latkes at the bottom, add the poached eggs, and then drizzle with the hollandaise. Feel free to use smoked salmon to add another layer of deliciousness! These latke benedicts are perfect for Hanukkah, but are delicious all year round.