Prep 5 mins
Cook 5 mins
Unlike most recipes for latkes, these contain no flour or meal, and they contain more eggs. They are thin and crisp. These are made almost exactly like My Yam Latkes (Gluten Free). Sometimes when I want these spicy, I will add ground cumin and coriander to the batter (although that is not "traditional" for potato latkes).
- 1 medium potato (unpeeled if organic)
- 1 -2 whole egg
- 1 -2 teaspoon red onion, chopped
- fresh ground black pepper
- cooking oil
- Peel the potato (optional). Use the coarse section of a grater to grate the potato into a bowl.
- Take a small handful of grated potato and squeeze it hard, over the sink, to get rid of any excess liquid or moisture. Repeat until all the potato pulp has been squeezed.
- Return the grated potato to the bowl.
- Add onion and pepper to taste.
- Add 1 whole egg and mix to blend. If the mixture looks a little dry, add one more egg yolk (save the egg white for another use). It should look creamy, like cole slaw, but it should not be dripping with egg liquid.
- Heat a large skillet and add enough oil to cover the bottom. When oil is hot but not smoking, drop a heaping forkful of the mixture into the skillet and immediately flatten it with the fork.
- Repeat until all the mixture is used. It’s OK if the pancakes are touching in the skillet.
- Sauté until golden brown (or brown if you prefer) and crispy; flip and fry on other side. Regulate heat so that oil does not smoke, and add more oil if necessary.
- Drain on paper towels if desired. Salt to taste.
- It’s best not to re-use the oil for a second batch because the oil develops an unpleasant odor. If you want to double this recipe, It’s best to use two separate skillets, or wash and dry the skillet after use.
- You can substitute onion powder to taste for the fresh onion.
- Good with sour cream or applesauce or a thick, plain yogurt.