Chief Joseph Paulino Preferred Lake Recipe of Paulino

An executive chef in Manhattan shares his favorite Lake recipe with us.


You probably saw your fair share ofRECIPES IN TRADITIONAL LAKE-You know, pancakes of shredded potatoes be garnished with a spoon of sour cream or extra? But have you ever done a Latke that is made with a shredded apple, making for a tasty and sweet duo before the dip sauce is even taken into account in the equation? If you are looking to connect your comfort zone, we encourage you to give this lattene recipe a whirlwind.

Courtey recipe of Joseph Paulino, executive head ofWall Street Grill.

Made 24 Letkes

You will need

1 1/2 lb root celery
1 1/2 LBS Yukon Gold Potatoes
1 lb granny smith apple
1 large onion
1 1/2 c. Kosher salt tea (more extra for sprinkling)
4 eggs, slightly beaten
1 cup of all-purpose flour
Canola oil for frying

How to do it

  1. Peel and rough chopping the root of celery, potatoes and onion. Adapt toculinary robot With a shredding disc (grid) and shred the root of celery, onions, apples and potatoes. Alternatively, you can burn them with a cheese grater.
  2. Place the root of grated celery, onions and potatoes in a colander and press it to release excess moisture. To make sure they are really dry, I put them inside a towel in smaller amounts and press tightly until more liquid is released.
  3. Mix drained potatoes and onion with salt, flour and egg until just be combined.
  4. Preheat the oven to 250 degrees and line a sheet stove with a rack or paper towels.
  5. Pour enough oil to cover the bottom of a large anti-stick pan and heat over high heat until the oil is hot but not smoke. Using a biscurer or a great spoon, scoop the celery root mixture and fall into the pan. (You will brighten them in several lots.)
  6. Cook, pressing slightly to flatten the Letkes until the first side is golden brown, then return them carefully on the other side. Season with kosher salt and cook until golden brown and place on the double pan. Hold them in the oven to stay warm when you curly the remaining lethes. Repeat repetition until the potato mixture is all.
  7. Serve with sour cream and layer compote if you wish.

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Categories: Recipes
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