Latke Taquitos for Thanksgivukkah From Barry Frish of NYC's Taquitoria
2 russet potatoes
1 Spanish onion
¼ lb. unsalted butter
2 large eggs
1. In a sauté pan, melt ¼ of the butter and put aside.
2. Peel the potatoes and the onion.
3. Using the largest side of a box grater, grate the potatoes and onion into a medium-sized mixing bowl.
4. Take the potato and onion mixture and place in a large kitchen towel. Ring out the mixture so as much of the liquid is removed from the mixture as possible. Discard the liquid.
5. Put the mixture back in the mixing bowl and mix in the melted butter (the butter will prevent the potatoes from turning brown) and the eggs.
6. Season to taste.
7. Place a medium sauté pan over medium-high heat, and cover the bottom of the pan with canola oil. When the oil is hot (there should be wisps of smoke, and the oil should simmer) place half the potato and onion mixture in the pan. It should cover the entire pan and be about ¼-in. high.
8. With a heat-resistant rubber spatula, form the potato mixture into a disc. The mixture will not stick to the pan if the oil is hot enough.
9. Allow the bottom of the disc to cook until golden brown. Then flip the disc.
10. Place the pan in a 375°F oven and cook for 8-10 minutes.
11. Remove the pan from the oven, and place back on the heat. Add 1/3 of butter to the pan and allow it to brown.
12. Slide the latke onto a cooling rack to cool, and repeat Steps 7-11 with the other half of the mixture.
12 6-in. yellow corn tortillas
24 standard wooden toothpicks
1 bunch of chives
1. Fill a Dutch oven ⅓ of the way with canola oil. Heat to 300°F.
2. Using two or three tortillas at a time, flash-fry the tortillas in the oil for 8 to 10 seconds. (The tortillas should begin to smoke when they are ready, don't let them bubble or crisp). Strain well and place on a paper towel to absorb any excess oil.
3. Mix the cooled latkahs in a bowl so the crispy outside and soft insides are evenly mixed up.
4. Using one tortilla at a time, place 1 oz. of tortilla mixture in a line on the closest lip of the tortilla. Fold the flap over the mixture, and roll into a cigar shape.
5. Insert two toothpicks at an angle on the outside flap of the tortilla to hold the shape.
6. When ready to serve, fry the taquitos at 375°F for about 90 seconds. Strain on a paper towel, and remove the toothpicks before serving.