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Recipe courtesy of Sherman's Deli & Bakery

Show: Diners, Drive-Ins and Dives

Episode: Turkey, Taters and Dogs

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Total:: 1 hr 35 min
Active:: 45 min

Yield:: 4 to 6 servings

Level:: Intermediate

Ingredients

6 medium russet potatoes, peeled
1 large onion, peeled
1 teaspoon sour salt (citric acid)
2 eggs
1/2 cup all-purpose flour
2 teaspoons granulated onion
Kosher salt and freshly ground black pepper
Vegetable oil, for griddle and deep-frying

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.

Recipe courtesy of Sherman's Deli & Bakery, Palm Springs, CA

My Private Notes

Name: Potato Latkes
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 6 medium russet potatoes, peeled; 1 large onion, peeled; 1 teaspoon sour salt (citric acid); 2 eggs; 1/2 cup all-purpose flour; 2 teaspoons granulated onion; Kosher salt and freshly ground black pepper; Vegetable oil, for griddle and deep-frying