Taking our inspiration from egg-yolk-filled raviolo, we tried stuffing a classic latke with an egg and found the crunchy exterior played along perfectly with the creaminess of a runny yolk. We added a dash of cayenne to cut through the richness and chives on top for a bright and herby finish. If you are nervous about handling an egg yolk without breaking it, try this trick: place the yolk in a small glass or teacup and gently pour it into the well of the potato mixture.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 5 servings |
Ingredients
- 2 russet potatoes (about 1 1/4 pounds)
- 1 small onion
- 1/3 cup all-purpose flour
- 1 large egg, beaten, plus 5 large egg yolks
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- Kosher salt
- Vegetable oil, for frying
- Chopped chives, for topping
Instructions
- Preheat a 10-inch skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
- Peel the potatoes and shred them in a food processor fitted with the shredding blade; drain the shredded potatoes in a large colander as the food processor fills up. Press firmly on the potatoes in the colander to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
- Grate the onion in the food processor fitted with the shredding blade then stir into the potatoes along with the flour, beaten egg, baking powder, cayenne and 1 teaspoon salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
- Add 1/4 inch oil to the preheated skillet and as soon as it shimmers, add three 1/4-cup mounds of the potato mixture, leaving any excess moisture in the bowl. Flatten each mound with the bottom of the measuring cup and make a well in the middle. Gently place 1 egg yolk in each well and top evenly with another 1/4 cup of the potato mixture. Fry, lowering the heat if browning too quickly, until golden brown and cooked through but the yolks are still runny, about 3 minutes per side. Drain on the prepared baking sheet. Add more oil to reach 1/4 inch in the skillet and heat until it shimmers. Repeat frying with the remaining potato mixture and egg yolks. Sprinkle with chopped chives and serve immediately.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 391 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 221 mg |
| Sodium | 438 mg |
Reviews
Made this today for my family!!! It was delicious!! Broke a few yolks flipping over. My family loved it!!!
Delicious!