FOOD: Potato Latkes from Argia’s Adam Roth

By Kathleen Nixon

Falls Church Times Staff

December 23, 2011

Our final installment of local chef’s favorite holiday recipes comes from Adam Roth, co-owner of Argia’s with Aimee Suyehiro and co-owner of Red, White and Bleu with his brother James Roth.  Adam mentioned one evening that his favorite traditional holiday meal was with potato latkes.  “As a kid, they would smell up the whole house, so you knew presents were coming,” shares Adam.  His recipe is a take-off on his Mom’s latke recipe. “Latkes (or potato pancakes) are traditionally served during the Hanukkah holiday celebration commemorating the “miracle” where one day’s amount of oil in the Holy Temple burned and lasted for eight days. This is why we eat things fried in oil,” says Adam.

Latkes
1-1/2 pounds russet potatoes peeled
1/4 cup finely chopped white onions or shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying

In a food processor grate the potatoes or if by hand use the largest grate holes. Place grated potatoes in a seive to drain excess liquid over a bowl. Let mixture drain for 15 minutes. Pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add onions, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot.

Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven.

Serve with applesauce or sour cream, chopped chives or cottage cheese mixed with sour cream.

Argia’s

124 North Washington Street

Falls Church, VA 22046

(703) 534-1033

www.Argias.com