Egg Yolk Stuffed Latkes

  3.4 – 8 reviews  • Main Dish
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

  1. 2 russet potatoes (about 1 1/4 pounds)
  2. 1 small onion
  3. 1/3 cup all-purpose flour
  4. 1 large egg, beaten, plus 5 large egg yolks
  5. 1 teaspoon baking powder
  6. 1/4 teaspoon cayenne pepper
  7. Kosher salt
  8. Vegetable oil, for frying
  9. Chopped chives, for topping

Instructions

  1. Preheat a 10-inch skillet over medium heat. Set a wire rack inside a rimmed baking sheet. 
  2. 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. 
  3. 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. 
  4. 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

Ms. Lauren Martin
Made this today for my family!!! It was delicious!! Broke a few yolks flipping over. My family loved it!!!
Mary Collins
Delicious!

 

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