Monday, December 26, 2016

Potato Latkes

serves 4-6

1 large potato per person is a good measure 

4 large to 6 medium russet potatoes 
2 medium sweet or vidalia onion

4 egg whites lightly beaten (whole eggs work too but use 3 whole eggs)
4-6 Tablespoon flour or matzo meal 
2 teaspoons kosher salt
1/2 teaspoon pepper

Potatoes can be scrubbed clean. It's not necessary to peel them. But it works either way.
Grate on box grater. Wrap in a kitchen towel and squeeze out liquid, its not necessary to kill yourself while squeezing.
Grate or dice the onion and add to the potatoes.

Mix in the remaining ingredients by hand adjusting the salt and pepper.
If you don't have matzo or matzo meal use flour. Start with 2 tablespoons and add a little more as you like. I've made them with a bit of extra flour and although the mixture looked gummy they tasted great and did not exhibit any gumminess when eating the cooked latka!

Drop fork full of the potato mix into the sizzling fat and cook 2 minutes until golden brown and crisp.
I prefer a fork because they're easier to spread a bit if you like the stringy arms crispy as I do.

Fry them in a combination of butter and oil. It's best to clarify the butter first so it doesn't burn. A simple way is to melt the butter and cook it a bit until the liquid boils off. Or you can skim off the foam on top and pour the fat off the liquid remaining on the bottom of the pan.

Serve with Sour cream, creme fraiche and or fresh apple sauce!

*note the onion gives wonderful flavor and squeezing out the water helps them to be more crispy.

Also I’ve tried leaving in the water and they’re fine but appear to be more cake and soggy rather than crispy.

What makes a Latke a Latke by Serious Eats

Easy Clarified Butter in the microwave courtesy of Epicurious

No comments: