Crispy and flavorful potato patties
- Carbohydrate 12.5956850068682 g
- Cholesterol 0 mg
- Fat 0.164822500085285 g
- Fiber 0.618375012744772 g
- Protein 1.66626250088587 g
- Saturated Fat 0.0292425000188401 g
- Serving Size 1 1 recipe (26g)
- Sodium 198.88150008591 mg
- Sugar 11.9773099941234 g
- Trans Fat 0.0529400000271228 g
- Calories 60 calories
Step-by-step
- Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
Moisture Control and Starch Mechanics
Shredded potatoes release water immediately upon cutting, turning a dry batter into a watery soup if left unchecked. Wring the grated potatoes tightly inside a cloth until no more liquid drips out, ensuring the added flour can bind the eggs and starches effectively. Maintaining a hot skillet with half an inch of oil operating around 375 degrees Fahrenheit allows the edges of each quarter-inch patty to brown rapidly in just three to four minutes per side.
Oil Selections and Financial Tradeoffs
Peanut oil provides a high smoke point and neutral taste, but standard canola or vegetable oil serves as an economical one-to-one swap without altering the cooking dynamics. Refined coconut oil works in a pinch if plant-based dietary restrictions demand it, though saturated fats will impart a faint tropical aroma to the finished cakes. Controlling the oil temperature prevents the latkes from absorbing excessive grease while frying, which keeps the total cost per batch low by preserving cooking medium for subsequent rounds.
Reheating Leftover Latkes
Leftover latkes stored in an airtight refrigerator container for up to three days lose their crunch as moisture migrates back into the crust. Restoring that initial texture requires a hot oven set to 400 degrees Fahrenheit for five minutes rather than a microwave, which turns fried potatoes rubbery. Freezing un-fried shredded mixtures is discouraged because thawed potatoes release excessive water and turn grey due to enzymatic oxidation.
