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How to Make Potato Latkes

The secret to delicious and crispy potato latkes depends mainly on the potatoes. The starchier the potatoes you use, the crispier and tastier your potato latkes will be. Cooking potato latkes will be a lot easier when you prepare the ingredients needed for a maximum of eight hours ahead. Also, when grating the potatoes, it is advised to soak it in water first and squeeze out the excess liquid; this technique makes the batter turn brown more slowly. Potato latkes pair well with homemade or store bought applesauce or sour cream.

Ingredients:

  • 1/2 to 3/4 cup olive oil
  • 1 large egg (beaten lightly)
  • 1/2 cup onions (finely chopped)
  • 1 pound potatoes (preferably Yukon Gold)
  • 1/2 teaspoon salt to taste

Instructions:

  1. Pre-heat the oven you will use for baking to 250 F during preparation time. Wash the potatoes and peel them. After peeling, coarsely grate the potatoes and soak them in cold water. Let the grated potatoes soak in cold water for about one to two minutes. Drain the water well using a colander.
  2. In order to remove the excess water, spread the drained grated potatoes evenly on a clean kitchen towel and roll it. Tightly twist the rolled towel to squeeze out the excess water.
  3. Transfer the grated potatoes on a large bowl for mixing. Add in one large egg and mix well to ensure that the egg binds the grated potatoes perfectly. Sprinkle in half a teaspoon of salt to taste.
  4. On a non-stick skillet over moderately high heat, add in 1/4 cup oil and heat it; make sure that the oil does not get too hot and smoking as it makes the potatoes brown faster. One whole latke is equivalent to two tablespoons of the mixture. It is advisable to cook a total of four whole latkes together in a 12-inch skillet so as not to waste the heat of the oil. You can spread the latkes to make it even with a fork; you can spread the latkes into three inch rounds or less.
  5. Cook the latkes until the bottom part turns golden brown then flip it to cook the other side. Once, the whole latke turns golden brown, transfer it on a paper towel to drain the oil and season it with some salt to taste. If the oil on the skillet seems inadequate, you can add in some more to ensure that the latkes will cook well. Serve the potato latkes while hot with sour cream or applesauce.

2 Responses to “How to Make Potato Latkes”

  1. Diane says:

    You don’t say what to use your pre-heated oven for…….

  2. J Stephens says:

    When do you use the oven?

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