Saturday, December 7, 2013

Potato Latkes

Potato latkes are just about the most delicious food on earth. And so simple to make! 
The starchier the potato, the crispier the latke! I used Russets but I've heard Yukon Gold works great too!  Grapeseed oil has the most mild flavor, but I'm sure any oil will work.

1 lb. potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 tsp salt
1/2 to 3/4 cup grape seed oil 

sour cream 
apple sauce

Instructions for Awesome Latkes:
Peel potatoes and transfer to a large bowl of cold water as grated. Soak 1-2 minutes after last batch is added to water. Then drain in a colander.

Spread the grated potatoes and chopped onions on a kitchen towel, roll it up and twist tightly to wring out as much liquid as possible. Transfer to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Spoon 2 tablespoons potato mixture per latke into pan, spreading into 3 inch rounds with a fork. Reduce heat to moderated and cook until undersides are browned and then turn over and do the same. About 5 mins. per side. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm in the oven until serving.

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