Recipe: Crisp and Creamy Latkes

See the related blog post here.

Crisp and Creamy Latkes

Latke Trial 2 ready to serve

Ingredients

  • 2 russet potatoes
  • 1 large cooking onion
  • 1 egg
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/4 cup rice flour or AP flour
  • 1/2 tablespoon All Purpose flour (optional)
  • 1/4 teaspoon pepper
  • 2 scallions, thinly sliced
  • oil for frying- I used vegetable oil

Instructions

  1. Cut 1 potato and onion into smaller pieces.
  2. Place pieces in blender (if you have a vitamix) or food processor.
  3. Blend into puree with egg, salt, baking powder, flours.
  4. Pour into a bowl and fold in pepper and scallions.
  5. Grate remaining potato with a medium microplane grater. It will take a while-sorry!
  6. Next, mix potato shreds into the puree mixture.
  7. Heat oil over medium to medium-high heat in a large skillet.
  8. Drop around a tablespoon into the hot oil to form latkes, being careful not to crowd the pan.
  9. Flip when edges become a deep golden brown.
  10. When both sides are completely brown, remove latkes to drain on paper towels.
  11. Keep warm in a 250 degree oven, if not serving immediately.
  12. Serve with sour cream and/or applesauce.
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