Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Rating:[Total: 1 Average: 5/5]
Seriously, who doesn’t LOVE delicious Homemade Potato Latkes? Don’t forget to top them though with sour cream & chives; Greek yogurt & pomegranate seeds; smoked salmon, crème fraîche & caviar; or homemade applesauce.
- 1 1/2 Pounds Russet Potatoes (Peeled)
- 1/4 Cup Finely Chopped Shallots
- 2 Large Eggs (Lightly Beaten)
- 2 Tablespoons Unbleached Flour
- 1 1/2 Teaspoons Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- Vegetable Oil For Frying
- In food processor or by hand grate potatoes. Line a sieve with cheesecloth and transfer grated potatoes to the sieve. Set sieve over a bowl. Twist cheesecloth into a pouch. Squeeze out some of the moisture. Let drain 15 minutes. After 15 minutes pour off liquid from the bowl, but leave the white potato starch that settles in the bottom of the bowl.
- Add chopped shallots, eggs, unbleached flour, kosher salt and pepper to starch. Add drained potatoes to mixture. Toss to combine.
- Preheat oven to 200 degrees. Line baking sheet with paper towels.
- In large-size skillet heat 1/4 inch vegetable oil over a medium-high heat until hot. Drop heaping tablespoonful of potato mixture and fry 3 to 4 minutes per side. Latkes should be golden and crisp on both sides. Repeat until all mixture has been cooked.
- Place on prepared baking sheet to drain. Serve immediately or place in oven to keep warm until ready to serve.
- Serves 4
- Note: If you’re making these for Passover then use matzo meal instead of flour.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved