Cooking at Home: Potato latkes
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• 4 cups grated potato OR 2-3 medium large potatoes (see hints below)
• 1/4 cup grated onion
• 1 large egg
• 1 Tbs all-purpose flour
• salt and pepper
• vegetable oil for frying (or olive oil)
serve with applesauce or sour cream (or both)
Peel the potatoes, you may need 2 or 3 depending on the size, and then use a box grater to shred them. You're looking for 4 cups total.
Use the same box grater to grate about 1/4 cup onion into the mix. Then add 1 large egg, 1 Tbs all-purpose flour, salt and pepper to taste and toss to combine.
To cook the latkes, add about 1/4-inch vegetable oil to a large nonstick pan on medium to medium high heat and, when the oil is hot, use a quarter cup measure to add the grated potato to the pan and use a spatula to flatten them out. Make sure they're not sticking to the pan, then cook them for about 2-3 minutes per side until they're golden brown. They'll be nice and crispy and cooked all the way through.
You can serve them as you go or keep them all on a cooling rack on top of a baking tray in a warm oven and then serve the all at once with either apple sauce or sour cream or a little of both on the side.
You can use either Russet potatoes or Yukon Gold potatoes. Both work equally well in this recipe.