Zach Kutsher's menu has all of the traditional dishes, including matzo ball soup and pastrami sandwiches. But when it comes to latkes, the eatery's potato pancakes are anything but plain. There's a different version for every night of Hanukkah.
Visit Kutscher's website at www.kutsherstribeca.com.
Kutscher's Potato Latkes
With Peking duck, cucumber, scallion and sesame hoisin
Ingredients
Latkes:
5 potatoes 2 eggs 3 egg yolks 1 cup Spanish onion, grated and drained 1 cup scallions, white part only sliced into thin rounds 1/4 cup Matzo meal 1 Tbs. salt Pinch of cream of tartar Canola oil and/or schmaltz for frying
Topping:
1 Chinese roasted duck 1 English cucumber, peeled and julienned 1 cup scallions, julienned
Sauce:
1 cup hoisin sauce 2 Tbs. sesame oil 1 Tsp. sambal chili sauce 1/2 Tsp. five spice powder 2 Tbs. shaoxing win
Steps
1. Julienne the potatoes on a mandolin.
2. Mix the next seven ingredients together.
3. Combine with the potatoes.
4. Fry in oil or schmaltz in small mounds until crisp and brown on both sides.
5. Keep warm in a 150-degree oven.
6. Slice the duck into wedges so that each piece of meat has a piece of skin attached.
7. To serve, top each latke with a teaspoon of sauce, and on that, place a few pieces of cucumber and scallion, place a slice of duck on top of each and a small drizzle of the sauce for garnish.
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