POTATO LATKES
Who can resist a crispy, salty potato pancake with a fluffy center? Latkes are fried potato pancakes traditionally served during Hanukkah, but delicious any time of the year.
Ingredients:
- 3 pounds russet potatoes, peeled
- 2 medium onions, peeled
- 3/4 cup potato starch
- 3 teaspoons salt
- 1 teaspoon freshly ground pepper
- 3 large eggs
- Peanut oil, for frying
Method:
- Coarsely shred the potatoes and onion on the large holes of a box grater or with the shredding disc of a food processor. Transfer the shreds to a square of cheesecloth or clean dish towel, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze again. Removing as much liquid as possible will result in a crispier latke.
- In a large bowl, whisk the potato starch, salt and pepper, and eggs together. Pour the egg mixture over the potato and onions and mix well.
- Heat oven to 175 degrees.
- In a cast iron skillet, heat 2 tablespoons of oil until shimmering. Drop packed tablespoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain each latke on a paper towel, then transfer to the baking sheet and keep warm in the oven. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
- Serve with sour cream and applesauce.
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