Latkes are thin, golden, crispy fried potato pancakes. Adding grated raw artichokes to the basic potato mixture contributes an intriguing nuttiness to the pancakes. (See how to trim a fresh artichoke into a bottom at Earthbound Fram Cooking Tips.
|1 large||fresh artichoke (trimmed to create a bottom)|
|1 tablespoon||fresh lemon juice|
|1/2 cup||grated yellow onion|
|1||Russet potato (about 8 ounces) (peeled and coarsely grated)|
|1/4 cup||all purpose flour|
|1/3 cup||canola oil|
Grate the raw artichoke bottom on the coarse (large hole) side of a box grater and place in a medium bowl. Toss with the lemon juice to slow discoloration. Add the grated onion and potato to the bowl and stir to combine. Place the mixture in a clean kitchen towel (not terrycloth) and gather the edges to enclose the vegetables. Wring or twist the towel tightly to extract as much juice as possible. If you do not eliminate the liquid, the latkes will be soggy instead of crisp.
Return the mixture to a clean, dry bowl and add the egg, flour, salt, and pepper and stir until just combined.
Heat a large non-stick griddle or skillet over medium-high heat. When hot, add enough oil to generously film the bottom. When the oil is hot, add about 1/2 cup of the latke mixture and flatten it with a spatula. You can make the latkes whatever size makes sense for your pan. Repeat, taking care not to crowd the skillet; you may need to use 2 pans or cook in batches. Fry until the undersides are golden brown, about 3 minutes, then flip and finish cooking, another 3 to 4 minutes. Reduce the heat if the latkes brown too quickly. Transfer the pancakes to paper towels to blot excess oil, and then serve immediately. If you need to hold the latkes while you make successive batches, transfer cooked, blotted pancakes to a pre-heated baking tray in a 300-degree F oven, and keep warm for up to 30 minutes.