Potato Latkes

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for potato latkes.

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Episode Transcript

Speaker 1 (00:03):
Hello again, Welcome. That's Connosur's corner. I'm Jordan Rich and
joining me today is Mona Dogoff direct from her kitchen,
author of several great cookbooks. Go to Mona Dogoff dot com.
Something for fans of Kanaka and everyone loves these air
fryer potato luckies.

Speaker 2 (00:17):
Of course we're making them in the air frier, so
a great miracle is happening. They're lighter, they're crispy and
delicious with way less oil. So we're going to start
by peeling and treading two large rusted potatoes and a
half an onion. The key then is to wrap both
a strayed potatoes and the onion in a clean kitchen
towel and squeeze out as much liquid as you can,
the key to extra crispiness. Then, once it's all squeezed out,

(00:39):
you're going to place them in a bowl and mix
in one egg, two tablespoons of gluten free flour or
regular flour, and a pinch of salt and pepper. You
spray your airfire basket with olive oil spray. Then form
your mixture into eight small patties. Give the tops and
bottoms of little sprits too. And just a quick miss
will help them get beautifully browned. You air free at
three seventy five for twelve to fourteen minutes until crispy,

(01:02):
golden and perfect and there's no need to flip them.
Serve warm with apple sauce, with yogurt or dullop of
light sour cream. You still get all that nostalgic flavoring
crunch with just a fraction of the fat and calories
of traditional frying. So light the candles, gather at your
crew and enjoy a healthy and a Hanuka bite.

Speaker 1 (01:19):
All right, it's apple sauce for me, how about you?

Speaker 2 (01:22):
Yeah, I like that apple sauce too. I make it homemade,
of course, of course.

Speaker 1 (01:26):
Mona Dolga if joining us on Connoso's Corner WBZ, Boston's
news radio