Potato Latkes


Audrey's family's latke recipe with a few process tips taken from Cook's Illustrated and theLos Angeles Times. Closer to hashbrowns than pancakes. Serve with applesauce and sour cream.

Makes about 15 latkes.

Clean 2 lbs russet potatoes (~3 large) well. Don't skin.

Shred potatoes in food processor using flat shredder disk. Working in batches, put potato shreds back in food processor with chopper blade and lightly chop. Grate 1/2 cup onion.

Toss potatoes, onion, and 1 tsp salt in a bowl.

Working in medium-sized batches, squeeze as much liquid out of potato mixture as possible. Cook's Illustrated recommends putting mixture in a dish towel and twisting over a bowl to remove liquid. LA Times recommends putting mixture in a colander set over a bowl and kneading to remove liquid. With either method, reserve the liquid in a separate bowl and let stand for at least 5 minutes, so starch can settle at the bottom of the bowl.

In a new bowl, beat 2 eggs.

Pour off and discard water from reserved potato liquid (white starch will remain on bottom of bowl). Add eggs to starch and stir until smooth.

Add egg/starch mixture to potato mixture; add a bit of minced fresh parsley (if desired), 1/4 tsp pepper, a dash of paprika, a dash of garlic powder, and 1/4 cup breadcrumbs or matzoh meal. Toss until evenly combined.

Heat 1/4 inch vegetable oil in 12" skillet until shimmering but not smoking (350 degrees).

Place 1/4 cup mound of potato mixture in oil and press flat until 1/3" thick disk. Repeat until 5 latkes are in pan.

Fry latkes until golden brown on bottom, about 3 minutes. Flip and continue cooking until golden brown on other side, 3 more minutes.

(Make sure oil returns to temperature between batches. Also remove really burnt potato pieces as you go along.)

Drain latkes on wire rack (put over a paper towel-lined baking sheet).

Serve immediately or freeze in stacks.

If frozen or cooled, reheat at 375 degrees until crisp and hot, approx 10 minutes.

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