These patties are so good, you will want to make them year round, but keep them in mind for the next Hanukkah, as they are a friendlier version of the traditional Ashkenazi potato latkes. This recipe is by Einat Admony, my friend and co-author of Shuk—From Market to Table, the Heart of Israeli Cooking.
- 3medium russet potatoes
- 1large yellow onion
- 2large eggs, lightly beaten
- ¼cup chopped scallions
- ¾cup chopped fresh parsley
- ¾cup chopped fresh cilantro
- 1 ½teaspoons baharat spice mix (look for it in spice shops or Middle Eastern groceries)
- 1teaspoon ground cumin
- 1teaspoon sweet paprika
- 1tablespoon kosher salt
- Freshly ground black pepper
- Vegetable or olive oil, for frying
- Tahini for serving
Yield: Serves 4 to 6 (makes about 24 patties)
- Step 1
Preheat the oven to 350. Bake the potatoes in their skins until completely soft when you poke them with a skewer or thin knife, about an hour. Let them cool on the counter.
- Step 2
Scoop out the cooled potato flesh and roughly mash in a large bowl. Grate the onions into the same bowl. Add the rest of the ingredients and mix thoroughly. If you have time, cover and refrigerate for 30 minutes (this will stabilize the texture).
- Step 3
Line a tray or plate with two layers of paper towels. Fill a large nonstick skillet with vegetable oil to a depth of 1/2 inch (1.5 cm) and heat the oil over medium-high heat.
While the oil is heating, rub your hands with additional oil and shape the potato mixture into patties about 2 1/2 inches (6 cm) across. Working in batches, add the patties to the hot oil and fry until they are deep golden-green and crispy, 2 to 3 minutes on each side. Transfer to the paper towels to drain. Repeat to cook the remaining patties.
- Step 4
Aruk latkes are best fresh out of the skillet, but you can keep leftovers in an airtight container in the fridge for a day; reheat them at 350 for 5 to 7 minutes.