It’s an old-world dish with a tangy new twist. Potatoes are on the menu tonight as we grab a Bite with Belkys.
The Chef: Danny Elmaleh
The Restaurant: Cleo South Beach at The Redbury Hotel
The Dish: Potato Latkes
Ingredients:
2 cups grated Russet potatoes
1 Tsp. toasted caraway seeds
1 Tsp. chopped garlic
1/4 cup sauerkraut
2 Tbs. chopped scallions
1 whipped egg white
1/2 Tbs. potato starch
1 Tbs. Lebane
1/4 cup Watercress
1 Tbs. Pecorino Romano
1 Tbs. apple sauce
1/4 cup clarified butter (melted)
Method of Preparation:
– First- grate potatoes into a bowl of water to keep them from turning color. Squeeze dry, put in a bowl and add toasted caraway seeds, sauerkraut, chopped garlic, scallions, whipped egg whites and kosher salt. Mix well.
– Next, put clarified butter in a hot pan and add the Latkes mixture to cover the bottom of the pan. Cook for 7-8 minutes. Check around the rim to see if it’s getting golden brown.
– Add more butter around the edges and let it cook a couple more minutes. Drain the butter and flip the Latkes over.
– Add a little more butter and put it back on the stove for a few more minutes. Drain the butter again then take the Latkes out and cut into 4 pieces.
To Plate:
Chef Danny plates with a bed of apple sauce then adds the Latkes. He garnishes with chopped chives, pecorino cheese and smoked lebane. If you don’t have lebane- crème fraîche will do. Top with pickled red onions and pepper cress and it’s ready to serve.
Serving suggestion: India Pale Ale
Serves: 2
Cleo South Beach
1776 Collins Ave.
Miami Beach, FL 33140
(305) 534-2536
http://sbe.com/restaurants/locations/cleo-south-beach/?gclid=CjwKEAiAnqWkBRCGm5uyu5r13jsSJACBZ4Wyu6k-cqFlrHtcmmRQ-s4-Urm7lxqA54fXcKYpuwP5dBoCuOHw_wcB