Jeff Nathan’s Rosemary Potato Latkes with Honey Drizzle

Hanukkah at Abigael’s on Broadway

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Each day of Hanukkah will feature three latke selections
~Savory or sweet, each one will be a treat!

407 Broadway – at 39th Street, New York, NY; Tel: 212.575.1407

—)x0x0x(—

Chef Jeff Nathan, from Abigael’s, has graciously agreed to share this delicious latke recipe.

Pareve
Makes about 20 latkes, 5 to 6 servings

Ingredients

• 4 large russet potatoes (2 pounds)
• 1 pound yellow onions (1 pound)
• 2 large eggs, beaten
• 1/3 cup all-purpose flour
• 3 tablespoons chopped fresh parsley
• 4 garlic cloves, finely chopped
• 1 teaspoon fresh rosemary, rough chopped
• 1/2 teaspoon fresh mint
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• olive oil, for fryinghoney, (use varying flavors of honey for added taste, ie: clover, lavender, pine, blueberry)

Directions

1. Position a rack in the center of the oven and preheat the oven to 200°F. Line a baking sheet with papertowels.
2. Using the large holes of a box grater or the grating disk of a food processor, alternately grate thepotatoes and onions into a work bowl (this provides better distribution of the onions). Using your hands,squeeze out as much moisture as you can from the potato mixture. Add the eggs, flour, parsley, garlic,rosemary and mint. Add in the salt and pepper, and mix well.
3. Add enough oil to a large, deep skillet to come 1/2-inch up the sides. Do not skimp! Heat over medium-high heat until very hot but not smoking. In batches without crowding, using about 1/4 cup of the potatomixture for each pancake, carefully add the mixture to the oil, spreading it with a spoon to make 3-inchpancakes. Fry, turning once, until deep golden brown on both sides. Use a slotted spatula to transfer tothe baking sheet. Serve immediately or keep warm in the oven while making the remaining pancakes.Drain off any excess liquid that forms in the bowl as you make subsequent batches.
4. Serve hot drizzled with honey.

Enjoy, gentle reader, enjoy. I can’t wait to try it!

CS

Jeff Nathan Creations

Logic would have suggested I do this post, after Passover, but I’m excited about these products, I couldn’t wait. From Abigael’s on Broadway’s website I ordered a set of all three flavors of Jeff Nathan Creations All Natural Gourmet Panko Bread Flakes.

Gourmet Panko's three flavors: Plain, Fine Herbs and Italian Blend

I couldn’t wait to taste these bread flakes and considering that it’s almost Peissach and all chametz must go, I wasted no time in following Chef Jeff’s Panko Crusted Chicken recipe, printed on the back of each box. I used the Fine Herbs Panko. Strongly aromatic and what a difference over regular breadcrumbs it made!

8  ounces Panko – Plain, Italian blend or Fine Herbs
1/2 cup all purpose flour
3 large eggs
2 tablespoons water
4 seven-ounce boneless, skinless chicken breasts, lightly pounded (or use filet or sole or thinly sliced vegetables)
1/2 cup olive oil
Lemon wedges, for serving

1. Place the panko in a shallow dish. Place the flour in another shallow dish. Beat 2 eggs and 2 tablespoons water in a third shallow dish.
2. One at a time, dip the chicken breasts (sole or vegetable), in the flour and shake off the excess. Dip in the egg mixture, then in the panko to coat, gently pressing the panko to adhere.
3. Position a rack in the center of the oven and preheat to 375F. Heat the oil in a large skillet over medium high until hot but not smoking. Add the chicken breasts to the skillet. Cook turning once, until the crust is golden brown, about 4 minutes. Transfer the breasts to a baking sheet. Bake until the chicken feels firm when pressed in the center, 10-12 minutes.
4. Transfer the chicken to paper towels to drain briefly. Serve hot with lemon wedges, or sauce of your choice.

My results of Chef Jeff's Panko Crusted Chicken

Instead of lemon wedges, we added some breaded zucchini… The breaded chicken was delicately spiced, full of flavor, loved it! Try it and enjoy.

CS