©2009 Courtney Grant Winston

Free this Sunday afternoon between the hours of 2 and 4 p.m. Harbor a secret (or not-so-secret) love of the fried potato? Then have we got the event for you.

This Sunday, December 13th, the 7th annual Latkepalooza will take place at the Gershman Y. More than ten chefs from restaurants all throughout the Philadelphia area will be in attendance, cooking up hundreds of potato pancakes. You’ll have the opportunity to taste all the latkes, sour cream and applesauce you can hold, while listening to live music and strolling several aisles of craft vendors.

If you buy them in advance, tickets are $10 for kids and $15 adults. Add an additional $3 to that if you purchase at the door. Click here to buy said tickets.

If you can’t make it out to Latkepalooza, but still need a fix of Hanukkah-time latkes, consider this recipe from Chef Alison Barshak (you can also get these very same latkes out at her restaurant, Alison two, during the eight nights of Hanukkah. That’s December 12 through 19). Complete instructions are after the jump.

Chef Alison Barshak’s Truffled Smoked Salmon Tartare on Potato Pancakes

Alison two

424 S. Bethlehem Pike, Ft. Washington

www.alisontwo.com

Servings: 4

(Makes approximately 20 mini potato pancakes)

Ingredients:

1 small White onion
1 lb. Idaho potatoes
1 Egg, lightly beaten
3-4 Tbsp All purpose Flour
1 Tbsp Kosher salt
1/4 tsp Fresh ground black pepper
2 Tbsp Fresh chives, finely sliced
2 Tbsp Vegetable oil to fry in (per batch)

Ingredients for Accompaniment:

12 oz. Smoked Salmon or high grade tuna, small dice

1 Tbsp Shallots, peeled and minced

1 Tbsp. Chives, minced

2 Tbsp. Extra Virgin Olive Oil

1 tsp. Black Truffle Oil

Salt & Pepper, to taste

Optional Ingredients

4 Tbsp. Crème Fraîche

1 bunch Chives, cut matchstick-size, as garnish

1 bunch Chervil, fresh – use sprigs, as garnish

drizzle Herb Oil

Procedure:

Finely dice the onion. Sauté in a little oil until soft. Set aside to cool.

Wash & grate the potatoes into a bowl. Note: leave the skin on and use the large holes on the grater.

When onions cool, add them to the grated potatoes. Place the mixture in the bowl of a food processor with the metal blade attachment. Pulse the mixture until it turns into a rough paste. Put mixture into a bowl.

Add the egg.  Sprinkle in 3 Tbsp. of the flour and mix together. Add the salt, pepper & chives. Let the mixture rest for 5 minutes.

Heat a sauté pan to medium high heat. Add oil. Test one pancake for taste & texture. Drop the mixture by the level tablespoon full into the pan. Flip the pancake when brown to cook the other side. Remove from the pan & drain on paper towels. Taste, adjust the salt & flour if necessary. Continue to cook the pancakes until all the mixture is finished. Discard the oil after each batch.

Mix all ingredients for accompaniment. Put 3 oz. on each plate with potato pancakes. If using salmon tartare, put dollop of crème fraîche atop tartare. (Do not use crème fraîche with tuna). Drizzle with herb oil. Garnish with chive sprigs and fresh chervil.

Eat immediately or set aside & reheat in a hot oven. Do not microwave.

Notes:

These mini versions of potato pancakes are great for a little snack, first course or passed hors d’oeuvre.

Do not make tuna tartare more than 3 hours in advance.

Crème fraîche can be purchased pre-made or sour cream can be substituted

During other times of year, a quick substitute for potato pancakes is stacked potato chips