Photo: Potato Latkes Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By ochndreamer
on December 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just used regular onions and it was delicious. I never would have thought of using the potato starch!!!
By allenjoearmstrong
Tullahoma
on December 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By joaniedermody
Middletown, RI
on December 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made about 120 Latkes using your recipe for our holiday celebration. I found the latkes a little heavy. When I made them at home I used all purpose potatoes and added a little baking powder (one teaspoon to the Matza meal to the recipe. My version came out light and airy with nice little crunchy crispy potato "straws" on the edges. I served them with both apple sauce and sour cream to my guests so they could use what they wanted. I served them as a hot appetizer for my party. My guests loved them. I wanted to share my little tweeking of your recipe because I got such rave reviews.
Read all 28 reviews