Peruvian & World Recipes

Potato Latkes

Potato Latkes
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Potato Latkes

Course: Side DishesCuisine: Jewish
Servings:

12

servings

Crispy Potato Latkes: Shredded Yukon gold potatoes and onions mixed with egg, flour, salt, and pepper, fried to perfection in vegetable oil for a deliciously golden and savory Hanukkah treat.

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Ingredients

  • 1 Lb. Yukon gold potatoes shredded

  • 1 cup yellow onion shredded

  • 1 large egg

  • 2 Tbsp flour or cornstarch

  • 1 1/2 tsp. Kosher salt

  • 1/2 tsp. ground black pepper

  • 1/2 cup vegetable oil

Directions

  • Preheat oven to 200F with two nonstick baking sheets in it.
  • Peel the potatoes and onion. Shred the potatoes and onion using a food processor or hand grater. Place them in a colander set inside the sink to start draining.
  • In a medium mixing bowl beat the egg with salt and pepper, then whisk in flour.
  • Place the shredded potatoes on a cheesecloth or towel and squeeze out as much liquid as possible. Then add to egg-flour mixture.
  • Using a wooden spoon or hands, mix well, but do not overwork.
  • Preheat a pan over medium heat with oil. Place a spoonful of the latke batter into the pan and press it with the back of the spoon to flatten it.
  • Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden brown and crisp, an additional 4 to 5 minutes.
  • Transfer to paper towels to drain. Keep warm on baking sheets in the oven while making the remaining pancakes.
  • Serve pancakes hot.

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