potato latkes recipe

Nothing beats crispy, golden potato latkes! It's amazing how just a few simple ingredients become something so transcending!

Potato Latkes (Asian Style)

lb Russet potatoes, peeled

onion

garlic

scallions

t salt

Pepper

eggs, beaten

cornstarch

canola oil or duck fat

Sauce:

scallions, minced

soy sauce

T Shao Tsing wine

T chinkiang

T sesame oil

t sugar

t red chili sauce with garlic

Combine all sauce ingredients together and whisk well.

To make the sauce

There are several ways to do this. I take one potato part of the onion and shred it in a food processor. Then empty that mixture into a fine sieve. Let this drain while you get the other potatoes finished. Take the other two potatoes and with the steel blade in place, add the potatoes and the rest of the onion and garlic. With on and off motions, puree the potatoes. This should almost be mush. Place this mixture into the sieve also.

In a large bowl, combine the eggs, cornstarch, salt and pepper.

Now press as much potato water out of the potato mixture. Try to get this as dry as possible. You could even tie this into a tea towel and after twisting the top, let the liquid drain out. After the mixture is sufficiently dry, mix into the bowl containing the eggs and cornstarch. Mix well.

Using a large cast iron skillet, heat 1/4 c duck fat and 2 T canola oil until a shred of potato sizzles when held in the oil.

Drop 1 rounded tablespoon of potato mixture into the oil. Using a spoon or spatula, spread the mixture into a thin circle. Fry for about 2 -3 minutes until golden on the bottom. Using two spatulas flip the latke over onto the back of one spatula and then let it slide back into the oil. Cook until golden.

Let drain on a paper towel lined cookie sheet with a rack placed on top. Keep warm in a 300 degree oven, while cooking the rest of the latkes.

Serve with the Asian sauce. Or just enjoy on their own or with applesauce.

For Latkes

Whoa, these latkes sound incredible!  The Asian twist is a yummy change of pace!

There is no such thing as too much onion. :) Thanks for such a great tutorial on latkes!  I like your method of some smashed and some grated.  Such wonderful textures and flavors.  Need to make these soon!  Happy New Year Abbe!

Made with grated potatoes, onions, and a touch of seasoning, these latkes are pan-fried to crispy perfection. Served with a dollop of sour cream and a sprinkle of fresh herbs, these potato latkes are a classic comfort food that will make any meal a memorable one.

Potato Latkes Recipe by Tasty

¾ medium yellow onion, peeled and cut into large pieces

russet potatoes, peeled and cut into large pieces

all purpose flour

salt

eggs

vegetable oil,

cinnamon applesauce,

sour cream,

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Using a food processor fitted with a grater blade or the large holes of a box grater, grate the onion. Transfer to a bowl and set aside.

Grate the potatoes in the food processor or on a box grater.

Line a large bowl with paper towels or a clean kitchen towel. Squeeze the excess liquid from the potatoes into the bowl. Drain the liquid, then add the potatoes to the bowl, along with the grated onion, and toss to combine.

Add the flour, salt, and eggs and stir to combine.

Heat 2 inches (5 cm) of vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350˚F (180˚C).

Dollop about ¼ cup (30 G) of the latke mixture at a time into the hot oil and spread to make pancakes, about 3 inches in diameter. Do not overcrowd the pan. Reduce the heat to medium and fry until the latkes are browned on the bottom and the edges are crispy, 3-5 minutes. Flip and cook on the other side for about 5 minutes more, until browned and crispy. Transfer the latkes to a paper towel-lined plate to drain and repeat with the remaining batter.

Serve the latkes with cinnamon applesauce and sour cream.

https://vid.tasty.co/output/127635/landscape_480/1553018381

Learn how to make Perfect Latkes using my simple, foolproof recipe. Ideal for Hanukkah!

Potato Latkes Recipe

russet potatoes (peeled (690 grams))

½ medium onion (peeled (130 grams))

egg (lightly beaten)

all-purpose flour

baking powder

black pepper

Vegetable oil

Grate the potatoes and onion on the largest holes of a box grater. (Alternatively, you can use the grating attachment of a food processor.)

Place the potato and onion mixture on a lint-free kitchen towel or a large piece of cheesecloth and squeeze out as much liquid as possible.

In a large mixing bowl, stir to combine the potato and onion mixture with the egg.

Sprinkle the flour, salt, baking powder and pepper evenly over the potato mixture. Stir it gently to combine well.

Meanwhile, fill a large, heavy-bottomed skillet with ¼-inch of oil. Heat it over medium-high heat to 350°F.

Working in batches, drop spoonfuls of the latke mixture, between 3 to 4 tablespoons in size, into the hot oil. Press gently with the back of a spoon or spatula to flatten their tops slightly. Cook for about 3 minutes until golden brown. Flip the latkes and cook for an additional 1 to 3 minutes until golden brown. (Adjust the heat as needed to maintain 350°F.)

Place the latkes on a paper towel lined plate or a wire rack set over a small, rimmed sheet tray. Repeat with the remaining potato mixture, adjusting the heat as needed.

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Potato Latkes (Asian Style)

Potato Latkes Recipe by Tasty

Potato Latkes Recipe

Top 3 potato latkes recipe recipes from across the web

The most viewed potato latkes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato Latkes (Asian Style)

Potato Latkes Recipe by Tasty

Potato Latkes Recipe

The most viewed potato latkes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine