Potato Latkes
Potato Latkes
Just in time for Chanukah, this latke recipe is sure to be a crowd pleaser. Since there are so few ingredients in this recipe there are a few steps that make this recipe amazing. Make sure you start with high quality potatoes, organic yukon gold. I don’t really think fried potatoes require much “selling” however what makes these “just right” is squeezing the water out of the potatoes and a sprinkle of salt once they are done frying.
Equipment
- food processor or grater
- cheese cloth
- 2 cast iron pans (or stainless steel)
Ingredients
- 3 lbs organic yukon gold potatoes
- 1 white / yellow onion, peeled and quartered
- 4 garlic cloves, minced
- 1 organic large egg
- 3 tbsp organic unbleached flour or matzah meal
- 2 tsp Kosher salt I prefer Diamond Crystal, plus more for serving https://amzn.to/3ZRuGXG **
- Black pepper freshly cracked
- 1/4 cup organic avocado oil or other high heat oil (not olive oil)
Instructions
- Preheat oven to 200 degrees F.
- Set a large bowl with ice and cold water aside. As you peel each potato place it in this bowl. This will prevent the potatoes from browning.
- Peel and cut the onion in 1/4 so they fit in the food processor.
- In a large food processor, fit with the grating blade, place the onion in there to process. (Note if you don’t have a food processor, you can manually grate the onions and potatoes it’s just a bit more labor intensive).
- Cut the potatoes in 1/2 so they fit in the food processor. Process all of the potatoes.
- In a large bowl, place the cheese cloth over the bowl. Add the potatoes, onion and garlic. Twist and wring like you’ve never before. You may need to call in others to help. Even when you think you’ve gotten all of the liquid out, there’s still some left.
- After you’ve squeezed as much liquid as possible out, get rid of the water, but keep the starch that settled at the bottom. Add the potato, onion, garlic mixture to it.
- Sprinkle the flour or matzah meal, add the egg and 1 1/2 tsp of salt and several grinds of fresh cracked black pepper. Mix to combine.
- Once that’s all combined, heat a cast iron (or 2 if you have, or stainless steel pans) over medium heat. Add the avocado oil. There should be enough oil so it’s about 1/8 inch deep.
- Test the oil with a strand of potato. If it sizzles immediately, the oil is ready, if not wait another minute or 2.
- Take 1/3 measuring cup (or 1/4 if you want smaller latkes), fill with the mixture. Carefully place in the oil and then flatten with a spatula. You should be able to fit 3-4 in the pan, depending on the size of the pan and measuring cup. Fry for 2 minutes on each side.
- Once done, sprinkle each latke with a pinch of salt and place on a sheet pan and into the oven to stay warm. Continue to add oil if needed (if you do, make sure the oil heats up again) and batches of potatoes until done.
- Serve with apple sauce (check out my recipe for that), or sour cream (but I’m an apple sauce gal)!
Notes
** Amazon Affiliate – I may receive compensation.
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