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New Seasons Market Potato Latkes




Source of Recipe


from New Seasons Market’s Deli


List of Ingredients




4 large russet potatoes, peeled
1 medium yellow onion
3 large eggs, beaten
1 / 4 cup all-purpose flour
2 tsp. Salt
freshly ground pepper
oil for frying (sunflower, safflower or peanut is best)

Recipe



Grate potatoes in the food processor or with a box grater and put in colander or strainer over a bowl. Place a piece of plastic wrap or wax paper over the top to slow down discoloration and let drain for about 10 – 15 minutes.
Meanwhile, finely chop the onion and beat the eggs in a separate bowl. When the potatoes have drained, squeeze out additional moisture by hand and place potatoes in a large mixing bowl. Carefully pour out the drained liquid from the first bowl, reserving the potato starch that has settled in the bottom. Add this to the potatoes along with the onion, eggs, flour (start with ¼ cup and add more if mixture seems too wet), salt and pepper and mix thoroughly.
Place a sheet of plastic wrap on the surface until ready to fry.
In a small skillet, heat a small amount of oil until hot and put about a teaspoon of the potato mixture in to make a “test” pancake. Cook about 2 minutes a side, let cool slightly and taste for seasoning. Correct as needed.

In a large, heavy skillet, heat about 1 inch of oil until very hot (a small sliver of potato should sizzle immediately). Take a small handful of the potato mixture, gently form into a small patty, about ½ inch thick, and carefully slip into hot oil. Continue this process until the pan is full but not overcrowded.
Reduce heat till medium high and cook till golden brown. Carefully flip the latkes and continue cooking till golden brown. Drain on paper towels and continue with the rest of the mixture. As you get down in the bowl, there is likely be excess liquid which you can gently squeeze out as you finish the patties.

The real secret is in carefully monitoring the frying. You want the oil hot enough to produce a nice golden brown over about 4 – 5 minutes a side. If the oil is too hot, the latkes cook too quickly and are slightly raw in the middle and they may burn too.
If the oil is not hot enough, the latkes are oily and soggy. Adjust the temperature as needed while frying. With a little practice, your latkes will come out perfectly.
And remember, the best ingredients make the best latkes. (We use organic russet potatoes, onions and eggs.)

If necessary, keep warm in the oven while finishing. Serve as a side dish traditionally with applesauce or sour cream. Other accompaniments such as a yogurt cucumber salad, or cranberry sauce work equally well. Or, increase the quantities a bit, and with a green salad, make it the main event.

Serves 4 – 6