Potato Latkes
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
680 g
Russet Potatoes (peeled)1 cup
Shallot (finely chopped)2 large
Egg (lightly beaten)2 tbsps
Flour1.5 tsps
SaltDirections:
1
In a food processor grate the potatoes
2
Line a sieve with cheesecloth and transfer potatoes to the sieve
3
Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture
4
Let mixture drain for 15 minutes
5
After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl
6
To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper
7
Return drained potatoes to this mixture and toss to combine
8
Preheat oven to 200 degrees
9
Line a baking pan with paper towels
10
When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot
11
Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides
12
Eat right away or keep warm in oven
13
Serve with applesauce or sour cream or cottage cheese mixed with sour cream