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Traditional Potato Latkes
Total Time: 45 minutes
- 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
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
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.
ihOO’s Chef Beth Notes:
· 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.