FRENCH ONION LATKES
French onion latkes for Passover or any time - golden crisp with brandy-spiked caramel onions and a rich buttery flavor, made more delicious with Gruyère, and Sel Magique to amplify flavors.
- 2 tbs unsalted butter
- 1 large yellow onion, diced
- 1/3 cup Calvados brandy
- 2 lbs russet potatoes, peeled
- 3/4 cup Gruyère cheese
- 1/2 cup matzo meal
- 1 tsp Sel Magique Classic Blend
- 4 large eggs
- vegetable oil, for frying
- Applesauce and sour cream for serving. Chives optional
- In a large cast-iron or nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Add the Calvados and cook, stirring to scrape off any brown bits on the bottom of the pan, until the liquid has completely evaporated, 2 to 3 minutes. Transfer to a large heatproof bowl and let cool. Clean the skillet.
- Using a box grater, coarsely grate the potatoes. Transfer to a medium bowl lined with cheesecloth or a thin dish towel and wring the cloth to squeeze out any liquid into the bowl. Set the bowl of liquid aside to sit for 5 minutes.
- Put the squeezed potatoes in the bowl with the cooled onions, then add the Gruyere, matzo meal, Sel Magique and eggs, and mix until well-incorporated.
- Pour off and discard the reserved liquid from the medium bowl, revealing a thin layer of white potato starch stuck to the bottom. Stir the potato starch into the potato mixture.
- In the skillet, heat 1/4 inch of oil over medium-high heat until shimmering. Line a plate with paper towels.
- Working in batches, scoop three or four 1/3-cup balls of the potato mixture into the pan, spacing them 2 inches apart. Using a spatula, smash each ball to flatten. Cook the latkes, flipping once, until golden, 2 to 3 minutes per side. Transfer to the paper towel-lined plate to drain. Repeat with the remaining potato mixture, adding more oil to the pan between batches as needed (be sure to let the oil get hot before continuing with the next batch).
- Transfer the latkes to a platter, give them a light dash of Sel Magique, and serve immediately with applesauce and sour cream, with chives if desired.