It is tradition to fry latkes in hot oil, but these shredded potato and shallot pancakes get a coating of matzo crumbs, are pan-fried in a small amount of Malaysian Red Palm Fruit oil and finished in a hot oven for a few minutes. The results are a rich buttery taste that is free of trans fats and is cholesterol neutral and a great source of Vitamin A and E! — Chef Gerard Viverito
- 1 1/2 pounds russet potatoes, shredded (about 2 potatoes)
- 4 medium shallots, minced (about 1/2 cup)
- 1 teaspoon salt
- 2 pieces whole-wheat matzo, broken into 6-by-6-inch pieces
- 1 large egg, lightly beaten
- 1/2 teaspoon white pepper
- 3 tablespoons Red Palm Fruit Oil
- Toss the shredded potato, shallots and salt in a medium bowl.
- Transfer to a sieve set over a large measuring cup and let drain for about 15 minutes.
- Gently press down on the mixture to release excess moisture (some moisture should remain).
- Transfer the potato mixture back to the bowl. Carefully pour off the liquid, leaving a pasty white sediment [the potato starch] in the bottom of the measuring cup.
- Add the starch to the potato shallot mixture.
- Stir in egg.
- Put matzo pieces in a sealable plastic bag and crush into coarse crumbs.
- Sprinkle the crumbs and pepper over the potato mixture and toss to combine.
- Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
- Preheat an oven to 425°F. Coat a baking sheet with cooking spray.
- Place a large saute pan over medium-high heat.
- Add 1 Tbsp of the oil to the pan.
- When hot, add the potato mixture in 1/4 cup mounds to the pan in groups of four, and press with the back of a spatula to flatten into a 3 1/2-inch cake.
- Cook until crispy and golden, 1 1/2 to 3 minutes per side.
- Transfer the latkes to the prepared baking sheet.
- Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching.
- Transfer the baking sheet to the oven until heated through, about 5-7 minutes.