Big Mac Latkes Are Bringing Fast Food Fun To Your Party Table

Taylor Ann Spencer
·2 min read

Yields: 12 servings

Prep Time: 15 mins

Total Time: 50 mins

Ingredients

  • 2

    large dill pickles

  • 2

    slices American cheese (optional)

  • 3/4

    medium yellow onion (about 6 oz.), peeled, cut into 3 wedges

  • 1 lb.

    russet or Idaho potatoes, scrubbed, unpeeled, quartered

  • 1

    large egg

  • 1/4 c.

    matzo meal

  • 1 tbsp.

    toasted sesame seeds

  • 1 tsp.

    kosher salt

  • 1/4 tsp.

    paprika

  • Neutral oil, for frying (1 1/2 to 2 c.)

  • Big Mac sauce and shredded iceberg lettuce, for serving

Directions

  1. Cut dill pickles into 4 long spears. Cut each spear in half crosswise, then cut each piece lengthwise into 3 to 4 thin strips.

  2. Stack both slices of American cheese (if using), one on top of the other, on a cutting board. Cut stacked cheese into 4 even strips, then cut each strip into 3 pieces to yield 12 stacked pieces total.

  3. In a food processor, using the coarse grating disc (or with a box grater), grate onion wedges, then grate potatoes on top of onions. Transfer onions, potatoes, and pickles to the center of a clean kitchen towel. Gather towel corners together and, holding towel over a clean empty bowl, tightly squeeze to wring out as much liquid as possible.

  4. In another large bowl, whisk egg until blended. Add potato mixture, then sprinkle with matzo meal, sesame seeds, salt, and paprika. Gently pour off any liquid in potato bowl. Pour any starch from bottom of bowl into egg mixture. Using a rubber spatula, fold until combined.

  5. Using a 1/4-c. measuring cup, divide latke mixture into 12 portions and arrange on a parchment-lined baking sheet. Tear each portion in half. Flatten one half to a 3" round and top with one piece of American cheese. Top with remaining half of latke mixture and flatten to a 3 1/2" patty.

  6. Set a wire rack in a baking sheet and place by the stove. Into a large (preferably cast-iron) skillet, pour oil to a depth of 1/4". Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350° (a bit of latke batter should immediately sizzle when it hits the oil). Working 3 or 4 at a time, slide latkes into hot oil with a metal fish spatula.

  7. Fry latkes, undisturbed, until golden brown on the bottom 3 to 4 minutes. Carefully flip and continue to fry until golden brown on the second side, 2 to 3 minutes more. Transfer to prepared rack; immediately season with salt. Repeat with remaining patties.

  8. Drizzle latkes with Big Mac sauce. Serve with shredded lettuce alongside.

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