Crispy Potato Latkes
User Reviews
5
Crispy Potato Latkes
Description
This recipe starts with shredding unpeeled russet potatoes and onions, tossing them with salt to draw moisture out. The shredded mixture is tightly wrapped in towels and twisted to squeeze out liquid, which is then allowed to settle so the starch can be separated. This starch is combined with beaten eggs and the potato mixture to bind the latkes together.
After warming and resting the potato mixture to improve texture, the latkes are fried in vegetable oil until crisp and golden on the outside while remaining tender inside. Using the potato starch instead of flour or breadcrumbs helps keep the coating crispy without added fillers. Adjusting salt and pepper seasonings allows for personal taste.
These latkes are versatile for serving with sour cream, applesauce, or as a side dish with meats or fish. Making them fresh achieves the best texture, and reheating in a hot oven can help restore crispness if needed.
Ingredients
- 2 pounds russet potato unpeeled, scrubbed and shredded with the coarse side of a box grater or food processor
- 1/2 cup onion I alternate potatoes and onions to keep the potatoes from browning, grated
- salt kosher salt
- black pepper kosher salt
- 2 egg lightly beaten, large
- vegetable oil for frying
Instructions
- Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees F.
- Toss potatoes, onion and 1 teaspoon salt in bow. Place half of potato mixture in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup.
- Transfer potato mixture to second bowl and repeat process with remaining potato mixtureSet potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.
- Cover potato mixture and microwave until just warmed through, but not hot, 1 to 2 minutes, stirring mixture every 30 seconds.
- Spread potatoes mixture evenly over second rimmed baking sheet and let cool 10 minutes.
- Pour off water from reserved potato liquid, leaving potato starch. Add eggs and stir until smooth. Mix potato mixture together with potato starch and egg, tossing until evenly combined.
- Set wire rack in a clean rimmed baking sheet and line with triple layer of paper towels. Heat 1/4 inch depth of oil in 12" skillet over medium-high heat until shimmering but not smoking. (350 degrees F.)
- Place 1/4 cup mound of potato mixture in oil and press with spatula into 1/3 inch thick disk. Repeat, adjusting heat as necessary so fat bubble around latke edges, until golden brown on bottom, about 3 minutes. Turn and continue cooking until golden brown on second side, about 3 minutes longer.
- Drain on paper towels and transfer to baking sheet in oven. Repeat until all latkes are fried, adding oil to maintain 1/4 inch depth. Season with salt and pepper as necessary.
- TO MAKE AHEAD
- Cooled latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. They can also be frozen on a baking sheet until firm and then transferred to a zip-lock back and frozen for up to 1 month.
- Reheat latkes in 375 degree oven until crisp and hot, 3 minutes per side for room temperature and 6 minutes per side for frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 467kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 38g | 58% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 21g | 124% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 29mg | 1% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 10mg | 11% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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