I'm cookin', good lookin!'s Note:
I have been making latkes for years. I have finally perfected the recipe.
My Private Note
Units: US | Metric
- 1In a food processor or through a salad shooter, grate peeled potatoes and onion.
- 2Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
- 3Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
- 4Let the mixture drain at least 15 minutes.
- 5After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
- 6To the starch, add the eggs, flour, salt, and pepper to taste.
- 7Return drained potato-and-onion mixture and combine well.
- 8Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
- 9Preheat oven to 200 degrees. Line a baking sheet with paper towels.
- 10In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
- 11Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
- 12Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
- 13Eat right away or keep warm in oven
- 14Serve with apple sauce or sour cream.
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Nutritional Facts for Perfect Potato Latkes
Serving Size: 1 (252 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 302.9
- Calories from Fat 38
- Total Fat 4.3 g
- Saturated Fat 1.3 g
- Cholesterol 169.2 mg
- Sodium 1468.6 mg
- Total Carbohydrate 55.5 g
- Dietary Fiber 6.5 g
- Sugars 3.7 g
- Protein 11.4 g