Potato Latkes
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
42
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1130 g
Russet Potatoes (idaho)1 medium
Onion2 large
Egg (separated)1 cup
Potato Flour3 tbsps
Unsalted Butter (melted)2 tsps
Kosher Salt1 tsp
Baking Powder1
CanolaDirections:
1
Place a large strainer over a large bowl
2
Using the large holes of a box grater, grate some of the potatoes, followed by some of the onion, into the strainer
3
Repeat until all of the potatoes and onion are used up
4
(Alternating the potatoes and onion prevents the potatoes from discoloring
5
) Squeeze or press out as much of the liquid as possible
6
Allow the accumulated liquid to stand in another bowl for 2 to 3 minutes
7
Pour off the watery part but reserve the thick, starchy paste at the bottom
8
Transfer the potato-onion mixture to a clean large bowl
9
Add the starchy paste, egg yolks, scallions, potato fl our or matzo meal, butter, salt, pepper, and baking powder and mix well
10
In a separate medium bowl, beat the egg whites with an electric mixer until they hold stiff, shiny peaks
11
Fold the egg whites into the potato mixture
12
Heat a thin layer of oil in a large frying pan over medium-high heat
13
Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake
14
Flatten gently with a spatula
15
Fry until the pancakes are crisp and golden brown, about 4 minutes per side
16
Serve immediately or reheat in a 350°F oven for about 6 minutes
17
Serve with sour cream and applesauce
18
Place a large strainer over a large bowl
19
Using the large holes of a box grater, grate some of the potatoes, followed by some of the onion, into the strainer
20
Repeat until all of the potatoes and onion are used up
21
(Alternating the potatoes and onion prevents the potatoes from discoloring
22
) Squeeze or press out as much of the liquid as possible
23
Allow the accumulated liquid to stand in another bowl for 2 to 3 minutes
24
Pour off the watery part but reserve the thick, starchy paste at the bottom
25
Transfer the potato-onion mixture to a clean large bowl
26
Add the starchy paste, egg yolks, scallions, potato fl our or matzo meal, butter, salt, pepper, and baking powder and mix well
27
In a separate medium bowl, beat the egg whites with an electric mixer until they hold stiff, shiny peaks
28
Fold the egg whites into the potato mixture
29
Heat a thin layer of oil in a large frying pan over medium-high heat
30
Working in batches, scoop 1/4 cup of the potato mixture into the pan for each pancake
31
Flatten gently with a spatula
32
Fry until the pancakes are crisp and golden brown, about 4 minutes per side
33
Serve immediately or reheat in a 350°F oven for about 6 minutes
34
Serve with sour cream and applesauce