1/1 Photo of Potato Latkes (With Optional Cranberry Applesauce)
A family favoite, these will make a great side to serve for the "2013 Thanksgiv-ukkah". They are pretty quick and easy to make (with the use of a food processor). I know that mashed potatoes are a staple for a traditional Thanksgiving dinner, but these Latkes would make a great alternative for those who are tired of the same dish every year. I hope you enjoy them. (The optional Cranberry Applesauce is posted separately). FYI: We like these Latkes as a breakfast item... really!
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Units: US | Metric
- 1Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine.
- 2Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth.
- 3Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky.
- 4Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top.
- 5Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack.
- 6Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch.
- 7When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown.
- 8Garnish with Cranberry Applesauce and/or sour cream.
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Nutritional Facts for Potato Latkes (With Optional Cranberry Applesauce)
Serving Size: 1 (1386 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 98.7
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.2 g
- Cholesterol 18.6 mg
- Sodium 341.1 mg
- Total Carbohydrate 20.8 g
- Dietary Fiber 2.7 g
- Sugars 2.4 g
- Protein 3.0 g