Potato Latkes

Total Time:
32 min
Cook:
32 min

Yield:
4 Servings
Level:
Easy

Ingredients
  • 1 -1/2 pounds russet potatoes peeled
  • 1/4 cup finely chopped shallots
  • 2 large eggs, lightly beaten
  • 2 tablespoons flour (or more) or matzo meal (during Passover)
  • 1 1/2 teaspoons salt and freshly ground black pepper
  • Vegetable oil for frying
Directions

In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.


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4.7 36
Sorry, not an authentic Latke recipe. Too many ingredients. item not reviewed by moderator and published
These were a hit. Thank you for the great, simple recipe!! item not reviewed by moderator and published
can you make the batter the day before? item not reviewed by moderator and published
There is no reason to squeeze out the potatoes, the liquid is what makes the batter, otherwise it's too much like hash browns. item not reviewed by moderator and published
Really good better than Bubbies! item not reviewed by moderator and published
SO GOOD!! All of the latkes I've ever made have been very time consuming but these were finished in about 30 minutes!! Totally making these again! :) item not reviewed by moderator and published
The recipe was a perfect addition to breakfast. The only thing was even after I strained the liquid out of the potatoes, when I added the eggs, the mixture was completely wet, I had to add more flour, but it was excellent in the end! Will try again. item not reviewed by moderator and published
First time I have tried this recipe and my husband (and I) just loved it. It was fantastic. Can't wait to try it on our friends. Thank you!!!!! item not reviewed by moderator and published
I just used regular onions and it was delicious. I never would have thought of using the potato starch!!! item not reviewed by moderator and published
These are wonderful. I grated the onions so they would mix in, talk about taste! The outside was crispy, the inside was like velvet. This is a keeper. I'll be making these Christmas morning. Thank you Ina! item not reviewed by moderator and published
Can you warm them up in the microwave? item not reviewed by moderator and published
theyre better if you have a toaster oven that functions as an oven and reheat them in there on like 400 or so, keep them crispy but microwave works too item not reviewed by moderator and published

This recipe is featured in:

The Best Hanukkah Recipes