Recipe courtesy of Sherman's Deli & Bakery
Save Recipe Print
Total:
1 hr 35 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Grate the potatoes and onion into a large container. Add cold water to cover and the sour salt. Allow to rest for 5 minutes.

Drain the grated potatoes, squeezing out as much liquid as possible. Transfer to a bowl and add the eggs, flour, granulated onion, 2 teaspoons salt and 1 teaspoon pepper. Mix until well combined.

Add a small amount of oil to a griddle over high heat. Slide in the potato mixture in large oval-shaped spoonfuls. Cook for 3 minutes on each side. Cool in the refrigerator for 45 minutes.

Heat 2 inches of oil in a deep, heavy pot to 350 degrees F. In batches, fry the latkes for about 5 minutes, until brown and crisp. Drain on paper towels before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Potato Latkes

Recipe courtesy of Michele Urvater

Potato Latkes

Recipe courtesy of Aaron Bashy

Potato Latkes

Recipe courtesy of Aaron Bashy

Potato Latkes

Recipe courtesy of Ina Garten

Potato Latkes

Recipe courtesy of Food Network Kitchen

Potato Latkes

Recipe courtesy of Food Network Kitchen

Potato Latkes

Potato Latkes

Recipe courtesy of Joan Nathan

Potato Latkes

Recipe courtesy of Wolfgang Puck

Browse Reviews By Keyword

          Latest Stories