Chocolate Covered Latkes

Crispy potatoes are paired with dark chocolate for a Chanukah dessert you least expect. Why not give Chocolate Covered Latkes a try this year?!

Chocolate Covered Latkes | girlinthelittleredkitchen.com

That’s right I did it.

I’ve made every type latke you can possibly think of, from Indian-spiced to Korean influenced to traditional with a little Kosher deli on top.

Now, let’s have them for dessert.

Not feeling the vibe? Stick with me and you’ll be frying up some latkes and dipping them in chocolate by the time you’re done reading this post.

I first tried a chocolate covered latke about 5 years ago at an annual Latke Festival here in Brooklyn.  You think I’m the only one that loves latkes? We all do, it’s tradition and it’s the most delicious way to celebrate Chanukah!

This festival brings together some great restaurants around the city and their takes on the latke! That year had latkes with duck confit, caviar, lox, every condiment topping you can think of and of course the stand out for me was the chocolate covered latkes.  It does sound strange at first but if you’ve had a chocolate covered potato chip it’s exactly the same concept.

Chocolate Covered Latkes | girlinthelittleredkitchen.com

Trying them out at home has been on my to-do list for a long time and my partnership with this month with the Idaho Potato Commission was a perfect excuse to finally fry these guys up and dip it into some chocolate! First though I needed to figure out the best way to serve the latkes without it being a big chocolatey mess when you picked one up!

The best way was to temper the chocolate before dipping the latkes.  If you aren’t familiar with the method for tempering chocolate, simply put it’s a method that makes smooth, glossy and even coating for when you are dipping chocolates or something in chocolate.  It gives that snap when you bite into it or in this case will set quickly without having to refrigerate or freeze the latkes first- which is something we do not want to do.

It takes a small amount of work to temper the chocolate and you’ll need a good thermometer  for the process but I promise it’s nearly impossible to mess things up! The first step is to melt some chocolate, either in the microwave or over a double boiler, you want to make sure to check the temperature of the melted chocolate as you don’t want it to be too hot – it should be no higher than 114-188 degrees F.  After that, you will take your reserved chocolate and being to “seed” the melted chocolate.  By doing this it will bring the temperature of the melted chocolate down.  Continue to stir until the chocolate you’ve added has melted and the temperate is reduced to 88-89 degrees F.  At that point your chocolate is tempered and ready to dip.

You’ll have to work quickly but before we even begin the chocolate dipping process our latkes will be finished and staying warm in the oven.  Take them out, dip and set on some wax paper.  After you are done dipping and bring them over to be served they should just start to set up and dry.  No messy chocolate hands and one delicious and fun dessert!

Chocolate Covered Latkes | girlinthelittleredkitchen.com

Of course these latkes can be served without tempering the chocolate first but plan on them being a little messy.  It’s all part of the fun isn’t it?

Have I convinced you yet that these are a must try?

Crispy potatoes, dark chocolate and just a touch of sea salt.  Does it get any better?

For more information on Idaho® Potatoes visit them on Facebook , Twitter, Pinterest and Instagram.

This post is sponsored on behalf of  Idaho® Potatoes.  As always all opinions are my own and thanks for supporting brands that I work with. 

Chocolate Covered Latkes
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Ingredients

  • 2lbs Burbank Russet Idaho Potatoes
  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 8 ounces good quality dark chocolate (60% cacao)
  • flaky sea salt

Instructions

  1. Peel the potatoes and grate either by hand on a box grater or using the shredding blade on your food processor.
  2. Place the grated potato in a large bowl fitted with a tea towel instead and squeeze all excess liquid from the shredded potatoes.
  3. Remove the liquid from the bowl, trying to leave the potato starch at the bottom if possible and add the potatoes.
  4. Mix in the flour, salt and baking powder. Toss to coat evening.
  5. Heat a cast iron skillet over medium heat with enough oil to cover the bottom, have a sheet tray ready lined with paper towels and heat your oven to 250 ° to keep the completed latkes warm.
  6. Check to see if the oil is hot enough by placing a small amount of potato in the skillet, if it sizzles immediately you are good to go.
  7. Scoop about ¼ to ? cup potato mix from the bowl, squeeze to drain any excess moisture that may have accumulated and flatten into a round disc. Gently place in the oil and fry about 3-4 minutes per side or until crispy. Depending on the size of your skillet, fry about 3-4 latkes at a time. You do not want to crowd the skillet while cooking.
  8. Once finished, transfer to the paper towel lined sheet tray and sprinkle with kosher salt. Keep warm in the heated oven. Repeat with the remaining potatoes.
  9. While the potatoes are keeping warm in the oven prepare the chocolate. Melt 4 ounces’ chocolate in the microwave or in a double boiler until it reaches 114-118 °. Chop up the remaining chocolate and whisk into the melted chocolate until it is completely melted, continue to whisk the chocolate, checking the temperature until it drops down to 88-89 ° F. At this point the chocolate is tempered and ready to dip. With tempered chocolate the chocolate will set within a few minutes after dipping the latkes and won’t be messy to eat. You can skip this step and just melt chocolate and dip but please note the chocolate will not set once you serve the latkes.
  10. If you do temper the chocolate, dip about half the latke in the melted chocolate and transfer to a parchment lined sheet tray or a cooling rack to set, sprinkle with flaky sea salt immediately after dipping. Within a few minutes the chocolate will cool and set. Tempered chocolate will be shiny and have a nice snap to it.
  11. Serve the latkes immediately after dipping in chocolate.
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