Recipe courtesy of Sherman's Deli & Bakery
Recipe courtesy of Sherman's Deli & Bakery
Episode:
Turkey, Taters and Dogs
Potato Latkes
- Level: Intermediate
- Total: 1 hr 35 min (includes cooling time)
- Active: 45 min
- Yield: 4 to 6 servings
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- Level: Intermediate
- Total: 1 hr 35 min (includes cooling time)
- Active: 45 min
- 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
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.
