Latke
The process of making exquisite Latkes takes a few simple steps and a few key ingredients. To begin, you will need to gather five medium or four large starchy or all-purpose potatoes (like Yukon Gold, Russet, or Desiree), two small yellow onions, two eggs, four tablespoons of flour, one and a quarter teaspoon of fine salt and one-quarter teaspoon of freshly ground black pepper. Then, you will need to get some avocado oil or ghee for frying.
HOW TO MAKE:
- To get started, use either a food processor or a grater to grate both the potatoes and onions.
- Next, it is important to eliminate excess liquid from the potatoes and onions.
- You can do this by placing the shredded potatoes and onions in a colander set in a bowl and pressing down with the back of a spoon.
- Alternatively, spread them on a kitchen towel and twist the towel to wring out as much liquid as possible.
- Next, transfer the potato mixture to a large bowl and stir in the eggs, flour, salt, and pepper until combined.
- For the next step, you will begin to heat the oil in a large skillet over medium heat until it reaches one-fourth to one-half inches up the sides of the pan.
- Once the oil is hot, drop the batter into the pan in heaping tablespoons and use a spatula to flatten it into Latkes.
- Ensure to use moderate heat during the cooking process to prevent the Latkes from quickly turning dark.
- To complete the cooking, cook until golden brown, about four minutes per side.
- Finally, transfer the Latkes to a paper towel-lined plate and repeat with the remaining batter.
- Serve the Latkes hot and fresh, with sour cream or yogurt if desired.
FAQs:
Q: Does the onion need to be finely diced?
A: No, the onion should be cut into half, while the potatoes should be cut lengthwise into halves.
Q: What type of potatoes should I use?
A: Starchy or all-purpose potatoes are recommended, such as Yukon Gold, Russet, or Desiree.
Q: How much oil should I use for frying?
A: You should use approximately one-fourth to one-half inches of oil in the skillet.
Q: How do I know when the Latkes are done cooking?
A: The Latkes need to be cooked until golden brown, which typically takes around four minutes per side.
Q: Is it possible to substitute ingredients?
A: If you would like to make adjustments to the ingredients, you could try substituting different varieties of potatoes or different types of oil.
Potato Latke
16
servings15
minutes25
minutes40
minutesMake delicious and unique latkes with this easy and fast recipe. Serve with sour cream or yogurt for an delectable treat!
Ingredients
5 medium potatoes (like Yukon Gold or Russet), peeled
1 -2 medium onions, peeled and cut into halves
2 eggs
1 teaspoon salt
3 -5 tablespoons flour (wheat or gluten-free)
Avocado oil of ghee
Directions
- To get started, use either a food processor or a grater to grate both the potatoes and onions.
- Next, it is important to eliminate excess liquid from the potatoes and onions.
- You can do this by placing the shredded potatoes and onions in a colander set in a bowl and pressing down with the back of a spoon.
- Alternatively, spread them on a kitchen towel and twist the towel to wring out as much liquid as possible.
- Next, transfer the potato mixture to a large bowl and stir in the eggs, flour, salt, and pepper until combined.
- For the next step, you will begin to heat the oil in a large skillet over medium heat until it reaches one fourth to one half inches up the sides of the pan.
- Once the oil is hot, drop the batter into the pan in heaping tablespoons and use a spatula to flatten into Latkes.
- Ensure to use moderate heat during the cooking process to prevent the Latkes from quickly turning dark.
- To complete the cooking, cook until golden brown, about four minutes per side.
- Finally, transfer the Latkes to a paper towel-lined plate and repeat with the remaining batter.
- Serve the Latkes hot and fresh, with sour cream or yogurt if desired.
