Categories: ENTREE, Faves, HANNUKAH, POTATOES, VEGETARIAN

Ingredients

• 4 medium russet or Yukon gold organic potatoes, scrubbed & coarsely grated
• 1 egg
• 1 Tbs flour
• 1 medium onion, grated
• 1 tsp baking powder (optional)
• 1/2 tsp salt
• Freshly ground pepper
• Canola oil for frying

Directions

1. Fill oil in an 8-19 inch skillet to about 1/4 inch depth and place a shred of potato in it. Heat up on a medium-high heat. Mix the shredded potatoes, egg, flour, onion, optional backing powder salt and pepper. When the oil around the shred of potato sizzles vigorously, stir the potatoes mix again (the potatoes have released some water, mix it back in). Place a tablespoon of the mixture in the hot oil. Flatten it with the back of a spoon. The oil should reach about half the hieght of the center of the latke. The edges will be submerging. Cook the latkes until golden brown, about 4-5 minutes. Flip and cook on the other side. Transfer to a flat plate lined with paper towels. If you are planning to serve the latkes immediately – keep them in one layer until serving (you can place them in a warm (250 degree) overn. If you are planning to serve them later, cool completely and keep in a tightly covered container in the fridge, layers separated with paper towels. To warm the latkes up, place in one layer on a baking sheet in a 350 degree oven until warm and crisp.

Email to a friend | Print this recipe | Back