Potato latkes are another traditionally Jewish food that is absolutely delicious. These little potato pancakes are terrific served with applesauce or sour cream. You can make them small for appetizers or a little bigger for a side dish of a meal… either way… they are yummy!
The recipe calls for shredded potatoes… either par boil the potatoes or use partially thawed frozen shredded hash brown potatoes. If using frozen, be sure they are thawed enough to NOT have frozen clumps. I recommend using fresh potatoes and gently par boiling them first in their skins until partially cooked, potatoes should be very firm, not soft. For large Russet potatoes, boil them approximately 5 minutes after they start to gently boil. DO NOT BOIL THEM LONGER… otherwise they will get mushy.
Another shortcut is to purchase already shredded and partially cooked potatoes in the bag in the dairy section of the supermarket.
You can make them ahead and reheat them in the oven until heated through... however, they won't be crispy as they are when they are first made.... still delicious..just not crispy.
These are easy…
Potato Latke Recipe
All you need:
2 cups peeled and shredded potatoes
1 small onion, grated
2 eggs, beaten
2 tablespoons flour
1 teaspoon salt
½ cup oil
All you need to do:
In a medium bowl toss the shredded potatoes with the flour until coated evenly.
Add the onion, eggs, and salt. Stir to completely combine.
In a large heavy skillet, heat the oil over medium high heat until hot.
Drop large spoonfuls of the potato mixture into the hot oil.
Press down on them to flatten into ¼ to ½ inch patties.
Brown on one side, then turn and brown the other side.
Remove and place on paper towels to drain.
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