Recipe courtesy of Wolfgang Puck
Potato Latkes
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 12 servings
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- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 12 servings
Ingredients
8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup flour
1 cup milk
1 egg
1 tablespoon baking powder
1/8 cup melted butter
Freshly grated nutmeg
Salt and pepper to taste
Watercress, to garnish
Caviar, to garnish
Applesauce, for garnish
Creme fraiche, for garnish
Directions
- Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water.
- Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter.
- Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other.
- Serve with watercress, caviar, applesauce, and creme fraiche.
- **For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.
