Poutines Latkes

4 large russet potatoes
1 small white onion, grated
2 large eggs, lightly beaten
2 tablespoons matza meal
2 tsp kosher salt
Freshly ground black pepper
Vegetable oil, for frying

Parmesan Gravy:
1 tbsp butter
1 clove minced garlic
1 tbsp flour
1 cup vegetable stock
2 tsp soy sauce
2 tbsp freshly grated Natural & Kosher Cheese parmesan
salt and pepper, to taste

Peel and grate potatoes by hand or with a food processor and immediately place in a bowl of water to prevent browning. Grate the onion and set aside. Drain the potatoes and put them, along with the grated onion, into a large piece of cheesecloth. Wrap it tightly and squeeze out as much juice as possible into a 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 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.

For the gravy: Add butter to a saucepan and melt over medium heat. Add garlic and stir until softened and fragrant, but not browned. Add flour and stir continuously over medium heat until deeply golden. Be careful not to burn it! Slowly add stock, whisking continuously, and continue to whisk until the mixture comes to a boil. Add soy sauce and parmesan and continue to cook, whisking as you go, until mixture is smooth and thickened. Season, to taste, with salt and pepper (it shouldn’t need more than a pinch of salt because the soy sauce and parmesan are salty). Pour through a fine mesh sieve, if desired, for silky smooth gravy.


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