Potato Latkes
This potato latkes recipe is so easy to follow! The latkes have a crispy exterior and a light, tender inside. So delicious!
Ingredients
- 1 pound Yukon gold potatoes, (or use Russet) - scrubbed and rinsed
- ½ large onion , (peeled)
- 2 large eggs, (beaten)
- ¼ cup Matzo meal
- ¾ teaspoon kosher salt, (or use more according to your liking)
- ½ teaspoon black pepper
- vegetable oil or schmaltz, (for frying)
Instructions
- Grate the onion first, followed by the potatoes using a box grater. Spin the mixture in a salad spinner until there's minimal water coming from it. Afterward, wrap the mixture in a kitchen towel and firmly squeeze to remove as much liquid as possible. Let the extra liquid sit for a moment, then gently pour it out, leaving the white starch that sticks to the bottom of the bowl.
- Transfer the grated potatoes, onion, and white starch (from step 1) to a bowl. Add eggs, matzo meal, kosher salt, and black pepper. Stir to combine. Use your hands to form the mixture into 12 patties.
- In a large skillet, heat about ¼ inch of oil over medium-high heat. When it's hot, carefully drop the batter into the skillet, and flatten slightly with a spatula.
- Cook for about 3-4 minutes on each side or until the edges of the latkes are crispy and brown. Transfer the latkes to paper towels to drain, then transfer to a platter.
Notes
White starch or potato starch. The white/potato starch I'm referring to in this recipe is not store-bought potato starch; instead, it's the naturally extracted starch that comes from the potato once it's grated (from step #1). You'll find this starch mostly adhering to the bottom of the bowl, and it has a white color.
Don't discard this starch; instead, you'll want to combine it with the other ingredients because it serves as a thickening agent.
Nutrition
Calories: 53kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 27mgSodium: 158mgPotassium: 179mgFiber: 1gSugar: 1gVitamin A: 40IUVitamin C: 8mgCalcium: 10mgIron: 1mg
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