LATKE BLT

Ellen Bales

By
@Starwriter

I made these years ago and forgot about them until I saw a similar recipe in a magazine for other types of "latke sandwiches." You could use any filling you like, but I love a good BLT anytime!
Photo: Yelp.com
12-17-14


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Comments:

Serves:

2-4

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1-1/2 lb
russet potatoes, peeled
1/4 c
finely chopped shallots
2 large
eggs, lightly beaten
2 Tbsp
all purpose flour
1-1/2 tsp
salt
1/4 tsp
black pepper
oil for frying
8 slice
bacon, cooked to desired crispness
2 large
ripe tomatoes, peeled and sliced
4
leaves iceberg lettuce

Directions Step-By-Step

1
Grate the potatoes in a food processor. Set a colander over a bowl, wrap the potatoes in cheesecloth, and squeeze out excess moisture over the colander. After potatoes are completely dry, pour off the liquid from the bowl and leave the white potato starch that has settled in the bottom.
2
Add the shallots, eggs, flour, and salt and pepper to the potato starch. Add the drained potatoes to this mixture and toss until combined.
3
In a large skillet heat 1/4 inch oil over medium high heat until hot. Drop heaping tablespoons of potato mixture and cook for 3 to 4 minutes on each side, pressing flat with a spatula, until they are golden and crisp on both sides.
4
Top a hot latke with a lettuce leaf, two slices of crisp bacon and a tomato slice. You may add the condiment of your choice. I prefer mayonnaise. Place another latke on top, and voila--Latke BLT's!

About this Recipe

Course/Dish: Vegetables, Potatoes, Sandwiches
Main Ingredient: Potatoes
Regional Style: Eastern European
Dietary Needs: Dairy Free