Latkes with Chopped Liver and Pickled Onions
Noah Bernamoff's riff on classic potato pancakes.
Noah Bernamoff of Mile End Deli and Black Seed Bagels in New York City tops crispy latkes with chopped liver, fried duck eggs, and pickled onions.
Featured in: Go Eat Latkes in Your Pajamas
- 3 russet potatoes (2 lbs.), peeled
- 1 large yellow onion, peeled
- 3⁄4 tsp. cream of tartar
- 1⁄2 cup matzo meal
- 1 1⁄2 tsp. kosher salt
- 3⁄4 tsp. freshly ground black pepper, plus more
- 2 large eggs, lightly beaten
- 1⁄2 cup vegetable oil
- 8 fried duck or large chicken eggs
- Finely chopped chives, to garnish
- Chopped Liver and Pickled Onions, to serve
- Make the latkes: Heat the oven to 250° and place a wire rack on a baking sheet. Using the grating blade of a food processor or a box grater, grate the potatoes and onion into a large bowl lined with a kitchen towel. Gather the sides of the towel and squeeze the potatoes and onion to remove as much liquid as possible. Transfer the potatoes and onions to a clean bowl and toss with the cream of tartar. Add the matzo meal, salt, pepper, and 1⁄4 cup of the beaten eggs (discard the rest) and mix with your hands until evenly combined.
- Heat 2 tablespoons oil in a large skillet over medium-high. Using a 1⁄2-cup measure, place 2 mounds of the potato mixture in the skillet and flatten each into a 6-inch-wide, 1⁄4-inch-thick latke. Cook the latkes, turning once, until golden brown and crisp, about 6 minutes. Transfer the latkes to the rack on the baking sheet and keep warm in the oven while you fry the remaining latkes using the remaining 6 tablespoons oil. Place each latke on a serving plate and smear with some of the chopped liver. Top with a fried egg and some pickled onions. Sprinkle with more pepper and chives before serving.