Shortcut Latkes
- Level: Easy
- Yield: 4 servings (about 16 latkes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 403
- Total Fat
- 30
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 49
- Sodium
- 457
- Total: 15 min
- Active: 15 min
Ingredients
Neutral oil, such as vegetable oil or canola oil, for frying
One 20-ounce bag refrigerated shredded potatoes (approximately 4 cups)
1 large egg
2 tablespoons all-purpose flour
4 scallions, sliced
Kosher salt and freshly cracked black pepper
Sour cream, for serving
Unsweetened applesauce, for serving
Directions
- Fill a large heavy-bottomed skillet fitted with a deep-fry thermometer with 1/2 inch oil. Heat over medium heat to 350 degrees F. Line a baking sheet with paper towels and place a cooling rack on top.
- Combine the potatoes, egg, flour, scallions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until the mixture holds together when squeezed in the palm of your hand.
- Working in batches, scoop and press the potato mixture into a 1/4 cup measuring cup, then tap it out into your hand. Gently flatten the mixture into a patty, about 1/2 inch thick.
- Carefully add the latkes to the skillet and fry until deeply golden brown on the edges, 3 to 4 minutes. Flip and fry until deeply golden brown on the edges, about 3 minutes. Drain on the prepared cooling rack. Sprinkle with more salt if desired. Repeat with remaining latkes being sure to return the added oil to 350 degrees F temperature between batches. Serve warm, topped with sour cream and applesauce.
Cook’s Note
If refrigerated shredded potatoes aren’t available, feel free to use frozen shredded potatoes. Defrost them, then squeeze out all of the liquid before making the latkes.