Busy in Brooklyn » Salami Potato Latkes

Updated at: Thu, 01 Feb 2024 20:57:35 GMT

Step 1

Using the shredding blade of your food processor, grate the potatoes and onion and place in a bowl of water to prevent browning. Cut the salami into chunks and grate in the food processor.

Step 2

Drain the potatoes and place into a large piece of cheesecloth. Wrap it tightly and squeeze out as much juice as possible into a large mixing bowl. Let the juice sit for a bit so the potato starch settles to the bottom. Slowly pour the liquid out of the bowl (into the sink), leaving the potato starch in the bowl. Add grated salami, eggs, matza meal, salt and pepper to the starch and stir to combine. Mix in the grated potatoes and onions. Heat oil in a skillet and fry until golden brown on both sides. Drain on paper towels.

Step 3

TIP Use 1/4 cup measuring cup to portion out the latkes. This makes the latkes the same size. When you scoop out the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out. This creates super crispy edges.

Step 4

NOTE 7oz. yields a very mild salami flavor, for a more pronounced salami taste, use the entire 14oz. package.

Step 5

Yield approximately 15 medium latkes.

Step 6

Mix all the in a bowl until smooth.

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