Sumac and Sage Latkes
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Idea #8: Sumac and Sage Latkes
Here’s what you do:
Sumac and Sage latkes with sour cream.
Combine half a small yellow onion (about 1/8 pound, cut into a few large pieces) with 2 large eggs in the bowl of a food processor with the blade attachment, and pulse a few times to combine.
Add 2 lbs russet potatoes that have been peeled and chopped into rough 1-inch pieces. Add 2-3 Tablespoons Sumac and Sage Seasoning plus 3 Tablespoons flour, 3/4 teaspoon coarse salt and 1/4 teaspoon baking powder.
Pulse several times to make a somewhat chunky and soupy mixture.
Warm about 1/4 inch of flavorless high-heat oil (such as canola) in a wide pan until shimmering (don’t let it smoke). Ladle large spoonfuls of the potato mixture into the hot oil to form potato pancakes. Let sizzle a few minutes until the edges and bottoms are toasty brown, then use a spatula to carefully turn each pancake to cook on the other side.
Remove to a sheet tray lined with paper towels to cool. Serve with sour cream, applesauce or another topping.
More options:
Replace half of the yellow onions with sliced scallions
Serve with Scallion-Garlic Sour Cream or Homemade Applesauce with cinnamon
Add about 1.5 Tablespoons Aleppo pepper or a pinch of cayenne pepper along with the other spices for a nice zing.
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