Smoked Turkey Latkes with Spiced Apple Compote Recipe courtesy Zeke Wray, executive chef at Bistro at Canyons in Park City, Utah THE LATKES 1 medium onion 3 pounds russet potatoes (about 6) 2 teaspoons fresh lemon juice ½ pound smoked turkey (meat only, shredded) ⅓ cup all-purpose flour 2 teaspoons salt 1 teaspoon pepper 3 large eggs, lightly beaten About 1 cup vegetable oil, for frying Preheat oven to 200˚F. Cut the onion lengthwise to fit in the tube of a food processor, then grate with the medium shredding disk. Transfer the onion to a large bowl. (Do not clean processor.) Peel the potatoes and put them in a bowl of cold water. Cut the potatoes lengthwise to fit in the processor’s tube, then grate and add to onions. Toss with the lemon juice and shredded smoked turkey, then with the flour, salt and pepper. Add the eggs and stir to coat. Transfer to a colander set over a bowl. (Potatoes will release their juices.) Heat ¼ inch of oil to 360˚F in a 12-inch heavy skillet over medium heat. Using a ¼-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3½- to 4-inch pancakes. Cook until golden brown, 2½ to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in the oven while making more latkes. Makes 24 latkes. THE APPLE COMPOTE ⅓ cup sugar 1 vanilla bean, halved ⅛ tablespoon brandy ½ teaspoon ground cinnamon ⅛ teaspoon ground cloves ⅛ teaspoon ground nutmeg 1 pinch salt 8 golden delicious apples, peeled, cored and cubed In a large saucepan, combine 2 cups of water with the sugar, vanilla bean, brandy, cinnamon, cloves, nutmeg and salt. Boil gently until the sugar is dissolved and the mixture thickens slightly. Add the apples and return to a boil. Lower heat and simmer, stirring occasionally, until the apples are very tender and the mixture thickens, about 20 minutes. Remove from heat and remove the vanilla beans. Let cool to room temperature before serving with the latkes.
Posted on: Tue, 20 Aug 2013 20:19:55 +0000
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