Shawn Lakin set out to become a stylist early on. She figured it out perfectly––along with some potato latkes.
Shawn Lakin left her home state of Michigan with her mind set on becoming a stylist. She assisted while living in London over the summer between studying at the School of the Art Institute of Chicago before moving to New York City to attend Parson’s and immerse herself in the fashion industry. Now, living and working between Los Angeles and New York City, Lakin has found a way to keep memories of home with her, as in the case of her recipe for potato latkes. “When I left home and called my mom to ask how to make this she said something along the lines of ‘you’ll figure it out, just remember to salt the oil,’” she shares. Lakin did and added her own flair, too. “They are pictured here on a plate made by my husband with crème fraîche and salmon roe.”
Ingredients:
- 2 large russet potatoes
- 1 large yellow onion
- 2 eggs
- ½cup of matzo meal
- Olive oil
- Maldon (or kosher salt)
Instructions:
- Peel and shred potato and onion. The shredding is important, and should be long, fairly thin pieces of potato and onion so that they frizzle and get crispy on the edges when they go in the oil.
- Add to a bowl with 2 eggs, matzo meal, and a few pinches of salt.
- Coat the bottom of a cast iron skillet, or griddle with oil, and salt directly.
- Create balls of the latkes to make sure they are the right consistency and place them in boiling oil.
- The most important thing to remember is that it should stick together completely before it hits the oil. If it’s too flaky you need more egg; if it’s too eggy, you need more matzo meal.
- Add more salt to the tops!
- Smush flat with a spatula so the edges are thin and able to get crunchy.
- Place on a caged tray and start stacking until there’s a pile as high as the sky.
- Serve with sour cream and chives, or granny smith apple sauce.