Recipe: Ultimate Latkes

Perfection In Latke Form

Latke Trial 3 ready to serve

Ingredients

  • 2 medium-large russet potatoes, do not peel
  • 1 large cooking onion
  • 1 whole egg and 1 egg white
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon baking powder
  • 1/4 cup unseasoned bread crumbs, matzo meal, or cracker meal
  • 1 tablespoon potato starch
  • Canola or vegetable oil for frying

Instructions

  1. In a food processor, puree 1/2 of 1 potato and 1/2 onion until the texture of thick apple sauce.  
  2. Switch blades to the shredder disk.  
  3. Shred remaining 1 1/2 potatoes.  
  4. Chop remaining onion.  
  5. Put everything into a large mixing bowl.  
  6. Add egg and egg white, salt, pepper, baking powder, bread crumbs, and potato starch.  
  7. Stir well.  
  8. As mixture sits, liquid will collect. Just stir liquid back into mixture before scooping for latkes.
  9. Heat 1/2 inch oil to 360-375 degrees in a large skillet.  
  10. Scoop about 3 tablespoons latke mixture into oil.  
  11. Do not press down (can gently flatten just the top a bit).  
  12. Let cook until the edges turn a deep golden brown.  
  13. Flip and cook on the other side until browned and crisp all around.  
  14. Drain on paper towels.
  15. Serve immediately with apple sauce and/or sour cream.
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