POTATO LATKES
Provided by Paul Grimes
Categories Potato Appetizer Side Hanukkah Vegetarian Dinner Pan-Fry Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 20 latkes
Number Of Ingredients 8
Steps:
- Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
- Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 teaspoons salt, and 1 teaspoon pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
- Preheat oven to 200°F. 3Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 3 1/2-to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
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TiMuR
[email protected]I've made these potato latkes several times now, and they always turn out great. They're a great way to use up leftover potatoes, and they're always a crowd-pleaser.
Ndaba Olwethu
[email protected]These potato latkes were absolutely delicious! They were crispy on the outside and fluffy on the inside, and the flavor was perfect. I will definitely be making these again.
game gamer
[email protected]I made these potato latkes for my family last night and they were a huge hit! Everyone loved them, and they were so easy to make. I will definitely be adding this recipe to my regular rotation.
JET MEERKAT
[email protected]These potato latkes were amazing! I used a combination of russet and Yukon Gold potatoes, and they turned out perfectly crispy and flavorful.
Shoaibbhatti shoaibbhatti
[email protected]I've tried many potato latke recipes, but this one is by far the best. The latkes are always crispy on the outside and fluffy on the inside, and the flavor is perfect.
Christina Speaker
[email protected]These potato latkes were delicious! I used sweet potatoes instead of russet potatoes, and they turned out perfectly crispy and flavorful.
Hussine Islam
[email protected]I made these potato latkes for my Hanukkah party last year, and they were a huge success! Everyone loved them, and they were so easy to make.
Tara Meyers
[email protected]These potato latkes were so good! I used a combination of russet and Yukon Gold potatoes, and they turned out perfectly crispy and flavorful.
Waqar Bhai
[email protected]I've made these potato latkes several times now, and they always turn out great. They're a great way to use up leftover potatoes, and they're always a crowd-pleaser.
FK SUJON KOBIR
[email protected]These potato latkes were amazing! I used russet potatoes, and they turned out perfectly crispy. I served them with sour cream and applesauce, and they were the perfect comfort food.
Awais Khokar
[email protected]I made these potato latkes for my family last night and they were a huge hit! Everyone loved them, and they were so easy to make. I will definitely be adding this recipe to my regular rotation.
Milena Hollywood
[email protected]These potato latkes were absolutely delicious! They were crispy on the outside and fluffy on the inside, and the flavor was perfect. I will definitely be making these again.