Traditional Potato Latkes
Servings:
16
Total
Time: 45 minutes
Ingredients
- 1 pound Yukon Gold potatoes, peeled
- 1 medium onion, peeled
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- olive
oil
Directions
1.
Shred your peeled potatoes by using a box grater or a food processor with a grating
disk
2.
Shred the onion by using a
box grater or a food processor with a grating disk
3.
Strain all of the liquid out of your potatoes and onions, by
setting them in a strainer and pressing down.
4.
Mix the potatoes, onions, and egg into a bowl.
5.
Sprinkle the flour, salt, and pepper over your latke mixture.
Stir gently until it is thoroughly mixed
6.
In a large skillet pour out the olive oil until it is about ¼ inch deep. Heat the pan on
medium/high heat. Be careful not to smoke the olive oil.
7.
About a tablespoon serving at a time place the latke batter into
the pan. Fry until lightly golden. About 2-3 minutes per side. You should be
able to fit more than one latke in the pan, depending on the size.
8.
As the latkes finish and are removed from the pan they can be
set on a pan or plate that is layered with paper towels. This will extract any
extra olive
oil
and prevent the latkes from being greasy.
9.
Serve immediately with applesauce or sour cream.
10.
Enjoy!
ihOO’s Chef Beth Notes:
·
Be sure not
to over heat your olive oil. Olive
oil does not have a
high smoke point. Also over heating will remove many of the natural nutrients
from the olive oil
·
An
in-expensive olive oil is recommended to fry the latkes. An every-day olive oil will work perfectly.
·
I highly
recommend getting creative and cutting your potatoes with sweet potatoes. This
can also be accented very nicely with lime olive oil when frying.
·
If you have
leftover latkes they can be easily re-heated in the oven at 375 F for 10
minutes.
