Quick Golden Crispy Latkes
"My kids like these for a weeknight dinner. Serve with crème fraîche and smoked salmon."
photo by Betty Rocker
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1 large russet potato
- 1 small yellow onion
- 1 egg
- 2 tablespoons all-purpose flour
- salt and pepper
- peanut oil (for frying)
directions
- Peel potato and onion and grate in a box grater or using the shredder attachment of a food processor. Squeeze as much liquid as possible out of the shredded vegetables -- the best way to do this is to put it in cheesecloth and squeeze hard over the sink.
- Combine vegetables with remaining ingredients except for peanut oil and stir to combine with a fork.
- Heat a few good sloshes of peanut oil over medium-high heat in a cast-iron or other heavy-bottomed sauté pan. Drop small blobs of potato mixture into oil -- it should sputter happily -- and cook until golden on the bottom. Flip pancakes and cook the other side. Drain on a paper towel and keep warm in a 200 degree oven until ready to serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Thanks for such an awesome recipe! The latkes were very delicious.
Tweaks
-
I added a couple of tablespoons of sour cream to prevent potatoes oxidation, this helps to get beautiful golden color.
RECIPE SUBMITTED BY
Betty Rocker
South Orange, New Jersey
I've never met a cooking project I didn't like. I make cheese, pickles, every single one of my kid's birthday cakes, and have been known to travel with a sous vide in my suitcase.
