Potato Latkes
Potato Latkes are a delicious and easy-to-make recipe that can be served as a side dish or main course.
Potato Latkes are a delicious and easy-to-make recipe that can be served as a side dish or main course.
- Carbohydrate 2.26868083447803 g
- Cholesterol 93.06 mg
- Fat 2.21427041668088 g
- Fiber 0.103062502124129 g
- Protein 3.04531041681431 g
- Saturated Fat 0.68665375000314 g
- Serving Size 1 1 Serving (26g)
- Sodium 63.946916680985 mg
- Sugar 2.1656183323539 g
- Trans Fat 0.375563333337853 g
- Calories 41 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!
Unlike a smooth potato puree that relies on heavy dairy for richness, traditional latkes depend entirely on shredded tubers achieving direct contact with hot oil to develop a shattered exterior crunch. Utilizing freshly grated starchy potatoes delivers superior structural integrity compared to commercially packaged frozen shreds, which often arrive pre-blanched and saturated with excess water that hinders browning. Controlling that internal moisture remains the single technique that determines success or failure, demanding aggressive wringing through a cheesecloth until no liquid drips from the mass. When substituting regular all-purpose flour with alternative binders like matzo meal or potato starch, maintain a ratio of two tablespoons per two cups of shredded vegetable matter to ensure the patties hold together without turning dense. Heat the half-cup of peanut oil in a heavy-bottomed skillet over medium-high heat until it shimmers, then drop spoonfuls of the batter while immediately pressing them down to a uniform quarter-inch thickness. Drain the finished patties on clean paper towels for exactly two minutes before serving to preserve the crisp crust.
