Latkes With Smoked Eggplant Dip | Calera Recipes

Name: Latkes With Smoked Eggplant Dip | Calera Recipes
Ingredients: 2 pounds russet potatoes (approximately), washed (to get 5 cups shredded); Ice water; 2 tablespoons white onion grated (optional, you can add more too for more onion flavor); 2 large eggs; 2 tablespoons all-purpose flour; 1 tablespoon potato starch (optional); 1 teaspoon salt; ½ cup canola oil (or other oil for frying like grapeseed); 2 medium eggplants; 2 tablespoons extra virgin olive oil, plus more for drizzling; 2 tablespoons lemon juice; 3 garlic cloves; ¼ teaspoon ground cumin; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 1 teaspoon zaatar; 2 tablespoons fresh mint, sliced thin

www.calerawine.com

These latkes are a modern take on a traditional recipe, covered with a savory eggplant dip and served with Calera Pinot Noir.

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Ingredients

2 pounds russet potatoes (approximately), washed (to get 5 cups shredded)
Ice water
2 tablespoons white onion grated (optional, you can add more too for more onion flavor)
2 large eggs
2 tablespoons all-purpose flour
1 tablespoon potato starch (optional)
1 teaspoon salt
½ cup canola oil (or other oil for frying like grapeseed)
2 medium eggplants
2 tablespoons extra virgin olive oil, plus more for drizzling
2 tablespoons lemon juice
3 garlic cloves
¼ teaspoon ground cumin
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 teaspoon zaatar
2 tablespoons fresh mint, sliced thin