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Potato Latkes




Source of Recipe


Epicurious


Recipe Introduction


NOTE: There are two latke recipes in my cookbook. Consider using the other one, even though it may have more steps. The secret to this recipe, apparently, is that the potatoes must be shredded by hand rather than in a food processor. This makes them much thinner, and one doesn't need matzah meal or flour to hold them together. We made a triple recipe for two people and had only five latkes left at the end, so plan accordingly.


Recipe Link: www.epicurious.com/recipes/food/views/104406

List of Ingredients




1 lb potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

Recipe



Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. (Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly.)

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven at 250 degrees.

Serve with sour cream and applesauce.