This is a classic latke recipe that our family and friends absolutely love. It takes a little bit of extra work since it's all made from scratch, but the end result is definitely worth it!
Time: ~ 50min | Feeds: 6-8 people | Type: Parve |
Ingredients / Shopping List
2 lbs of potatoes (russet)
1 small onion (grated)
3 tbsp all-purpose flour
1 tsp salt (pink salt is best)
3 tbsp black pepper
Cooking oil (for frying)
Instructions
1. Grate 1lb of potatoes coarsely and grate 1lb of potatoes very finely.
2. Squeeze the grated potatoes over a bowl of water, but don't put the potatoes in the bowl. Use your hands and squeeze a little handful of potatoes at a time. Set the potato shreds in a separate bowl. You want to collect all the potato "juice". Tip: The drier your potatoes are, the crispier your latkes will be!
3. Once all the potatoes have been squeezed dry, separate the potato starch from the water by tipping the water bowl and letting the water out. Don't drain out any of the heavy white potato starch set at the bottom of the bowl. Don’t throw the starch away, we will add it to the latkes mixture.
4. In the bowl with the dry grated potatoes shreds, add 1 small grated onion, 1 tsp of salt, and 3 tbsp of black pepper, 3 tbsp of all-purpose flour, and the dry potato starch that has gathered at the bottom of the other bowl. Make sure you don’t add any of the water from the bowl into the mixture. Mix all the ingredients up really well.
5. Heat a frying pan with oil (enough to cover the latkes). Once the oil is hot, scoop about a 1-2 tablespoons of latke mixture and press it flat (see tips below). Gently place the latke 'pancake' into the frying pan. Do not stack the latkes in the pan, but add as many as will fit.
Tip: Use 2 serving spoons to press the latke mixture flat!
6. Flip the latkes over when they are browned all over on one side – you’ll notice the edges will turn brown, that’s the time to flip. Then cook till brown on the other side. This usually takes about 1-3 minutes depending on the temperature of the oil, thickness of the latkes, and the amount of moisture in the mixture.
Tip: Slotted Spatulas work best for flipping them over.
7. Once fully cooked, move them to a dish lined with paper towels to soak up excess oil. 'Tomorrow you' will thank 'today you' for this.
Tip: Heat your oven to 170º F to keep the cooked latkes warm while you make more batches. Just don't put the paper towels in the oven!
8. Serve them up with some sour cream & green onion, applesauce, or just eat them plain! They are delicious any way you choose to eat them. There's no wrong way to eat a latke!
Comment & Rate Below!
Let us know what you do to improve the recipe or tips and tricks you find along the way. Have allergies or intolerances? What do you use to substitute? Tell us in the comments. Your insight could help others!
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