Potato Latkes
53kcal
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)
Method
- 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.
Nutrition
Calories53kcalCarbohydrates10gProtein2gFat1gSaturated Fat1gCholesterol27mgSodium158mgPotassium179mgFiber1gSugar1gVitamin A40IUVitamin C8mgCalcium10mgIron1mg
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.