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Our Favorite Latkes
We broke tradition and decided to try making latkes with cooked potatoes rather than totally raw potatoes. After some interesting experiments and quite a few disasters, we found the perfect combination. These latkes taste like latkes are supposed to taste. The cooked potatoes peel and shred easier, and also cook much faster. No more oily soggy latkes with raw centers and burnt edges for us! These latkes also freeze very well between layers of waxed paper. Reheat in a 250 degree oven for 8-10 minutes, or until hot and crispy.
1 1/2 pounds large potatoes (unpeeled)
1 finely grated large onion
4 large beaten eggs
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon pepper
Vegetable oil for frying
Place the whole potatoes in a medium saucepan and cover with cold water. Heat on high until the water comes to a boil and then cook for 11 minutes. Remove the potatoes from the stove, drain thoroughly, and then cover with ice water. Let sit for five minutes. Dry the potatoes well, and then peel them. Grate them on a box grater or in a food processor using a medium shredding disc. Toss the potatoes, onion, egg, flour, baking powder, salt, and pepper in a large bowl. Heat several inches of vegetable oil in a large heavy skillet over medium to medium high heat. Line several plates with paper towels and place near the stove. Once the oil is very hot, drop the potato mixture into the pan by the tablespoonful. Brown quickly on each side and then flip over and brown on the other side. Remove from the pan and drain on paper towels. Serve hot with applesauce or sour cream.
Makes about 30 latkes.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
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