Thick and Creamy Potato Latkes

Submitted by Chef mariajane

"Often served as a side dish with holiday meals, the Jewish potato latke (something of a pancake) is usually made from grated potatoes mixed with eggs, onions, matzo meal, and seasonings and then fried. Ideally, latkes should be somewhat thick, golden, very crisp on the outside, and very creamy in the center. Figuring out how to make these ideal latkes meant finding the best potato, the best grating method, and the best frying technique. Matzo meal is a traditional binder, though we found that the pancakes' texture does not suffer without it. Applesauce and sour cream are classic accompaniments for potato latkes."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 14 3-inch pancakes

ingredients

• 2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled
• 1 medium yellow onion, peeled and cut into eighths
• 1 large egg
• 4 medium scallions, white and green parts, minced
• 3 tablespoons minced fresh parsley leaves
• 2 tablespoons matzo meal (optional)
• 1 1⁄2 teaspoons table salt
• ground black pepper
• 1 cup vegetable oil (for frying)

directions

1. Grate potatoes in food processor fitted with coarse shredding disk. Place half the potatoes in fine mesh sieve set over medium bowl. and reserve. Fit fool processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5-6 one-second pulses.
2. Mix with reserved potato shreds in sieve and press against sieve to drain as much liquid as possible into bowl below. Let potato liquid stand until starch settles to bottom, about one minute Pour off liquid, leaving starch in bowl. Beat egg, then potato mixture and remaining ingredients (except oil), into starch.
3. Meanwhile, heat 1/4 inch depth of oil in 12-inch skillet or sauté pan over medium-high heat until shimmering but not smoking. Working one at a time, place 1/4 cup potato mixture, squeezed of excess liquid and pressed into 1/2-inch thick disc, in oil. Press gently with nonstick spatula; repeat until five latkes are in pan.
4. Maintaining heat so fat bubbles around latke edges, fry until golden brown on bottom and edges, about three minutes. Turn with spatula and continue frying until golden brown all over, about three minutes more. Drain on a triple thickness of paper towels set on wire rack over a jelly roll pan. Repeat with remaining potato mixture, returning oil to temperature between each batch. (Cooled latkes can be covered loosely with plastic wrap, held at room temperature for 4 hours , transferred to a heated cookie sheet and baked in a 375°F oven, until crisp and hot, about 5 minutes per side. Or, they can be frozen on a cookie sheet, transferred to zippered -lock freezer bag, frozen, and reheated in 375°F oven until crisp and hot, about 8 minutes per side).
5. Season with salt and pepper to taste and serve immediately.