Potato Caraway Cakes
These crispy potato cakes are a delightful combination of flavors and textures. The tender and flavorful potato mixture is carefully shaped and fried to golden perfection, resulting in a satisfyingly crunchy exterior. Topped with a vibrant microgreen salad lightly dressed with lemon juice and olive oil, these potato cakes are a delicious appetizer or light meal that is sure to impress your guests. Enjoy this savory dish created by Chef Bryan Voltaggio!
— Constant Cookbook
Ingredients
- 3 russet potatoes, about 2 lb. total, washed and dried
- 2 eggs
- 1/3 cup minced shallots
- 1 Tbs. plus 1 tsp. minced fresh tarragon
- 1 tsp. kosher salt, plus more for sprinkling
- 1/4 tsp. toasted ground caraway seed
- 1/2 tsp. freshly ground pepper
- Vegetable oil for frying
- 2 oz. microgreens or mâche
- Fresh lemon juice, to taste
- Extra-virgin olive oil, to taste
- Kosher salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 350°F.
- To make the potato cakes, place the potatoes on a baking sheet. Transfer to the oven and bake, turning them once halfway through, until they are slightly underdone, 60 to 70 minutes; a wooden skewer should pass through the potatoes with slight resistance. Remove the potatoes from the oven and let stand until they are cool enough to handle.
- Peel the potatoes with a paring knife. Using the smallest holes on a box grater, grate the potatoes into a large bowl. You should have about 4 1/2 cups grated potatoes. Add the eggs, shallots, tarragon, the 1 tsp. salt, the caraway seed and pepper and mix gently to combine, being careful not to break up the potatoes.
- Line another baking sheet with parchment paper. Spray a 2 1/2-inch round cutter with nonstick cooking spray. Place the cutter in the palm of your hand and press enough of the potato mixture into the mold to create a potato cake about 3/4 inch high. Unmold the potato cake onto the parchment-lined baking sheet. Repeat with the remaining potato mixture, cleaning and spraying the mold as needed. You should have about 12 potato cakes. Refrigerate until set, about 1 hour.
- Line a baking sheet with several layers of paper towels. In a 7 1/2-quart deep-fryer pot or Dutch oven over medium-high heat, pour in enough oil to fill one-third of the pot and heat to 325°F on a deep-frying thermometer.
- Working in 4 batches, fry the potato cakes until golden and crisp, 2 1/2 to 3 minutes per batch. Using a slotted spoon or spider, transfer the potato cakes to the paper towel-lined baking sheet to drain. Sprinkle the cakes with kosher salt.
- To make the salad, in a bowl, lightly dress the microgreens with lemon juice, olive oil, salt and pepper.
- Just before serving, garnish the potato cakes with the salad. Serve immediately. Serves 4.
- Recipe by Chef Bryan Voltaggio.
Yield
Serves 4.
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