So this is another Philly inspired dish that we recently tried out. One of my favorite things to get at Phillies games are something called “Crab Fries” from one of the many Chickie’s & Pete’s locations. They are Philly favorite and are basically french fries coated in Old Bay crab seasoning. Nothing complicated but super tasty.
Rob and I have been talking about making Latkes for a while, but to be honest it was a bit intimidating and seemed like a decent amount of work. If you aren’t familiar, latkes are basically a fried potato pancake, so whats not to love about that. They are probably best known for being served with apple sauce at Hanukkah celebrations. Plenty of other cultures and culinary styles make things like them, but the Jewish tradition probably makes them the most well known.
When coming up with the recipe idea, Rob threw out the idea of a “Crab Fry Latke” combining the Philly favorite with the pancake side. It was an instant “YES” from me.
The reason latkes make for an intimidating dish is the shredding aspect. There is no other way to say it, shredding potatoes is labor intensive. We tried on a box grater, don’t bother as you end up with mush. You really need a mandoline with a julienne attachment. This gives you perfect potato shreds to form the latkes.
The other thing we learned is that potatoes have a lot of liquid, which isn’t really great for frying. Paper towels just fall apart and you will pretty much ruin a towel if you try and do that. A cheesecloth bag and squeezing out the moisture probably works okay; however, I think I found a better solution. Use a salad spinner!!!
This actually worked really well at getting a lot of the moisture out. The potato shreds should take a few spins, but that worked well with minimal fuss. Once you’ve done that though, just add egg, flour, salt/pepper, and the old bay!
Lastly, I used peanut oil to do the frying. This is by no means required and I know plenty of people have allergies. If you can use peanut oil though, I recommend it as I think it provides a better color and flavor to whatever it is that you may be frying. Canola oil just didn’t get me what I wanted the last time I used it.
Old Bay Latkes
- 1.5 Lb Yukon Gold Potatoes washed
- 1/2 Yellow Onion
- 2 Eggs
- 1/4-1/2 Cup Flour
- 3-4 Tbs Old Bay Seasoning
- Frying Oil
- Salt & Pepper to taste
- Using a mandoline with a julienne attachment and set to the 2nd or 3rd thinnest height, julienne the potato and onion. Make sure to apply pressure as the potato or onion can skip over the blade.
- Using cheesecloth or a salad spinner, dry out the shreds as much as possible.
- Whisk the two eggs and add to the potato/onion mix with the flour and old bay (plus salt/pepper).
- Toss to combine.
- In a skillet, heat about a quarter inch depth of the oil. It should have a bit of a swirl to it once its hot enough.
- Scoop a ball (a little over 2 inch diameter workof the mixture into the oil and press flat with a spatula. You want it flattened into a roughly 4 inch disk. The oil should not come over the top.
- Fry on each side for 4-5 minutes and golden brown.
- Top with salt and chives.