How To Make Perfect Potato Latkes
Potatoes are soaked for hours to make these perfect potato latkes that are crispy on the outside and fluffy on the inside.
Serves:
Ingredients
- 12medium Idaho potatoes,peeled
- 4eggs,beaten
- ⅔cupflour,or matzoh meal
- 1yellow onion,grated
- 2tspkosher salt
- ½tspcoarse black pepper
- canola oil for frying,about an inch deep in the frying pan
Optional Toppings:
- ketchup
- applesauce
- sour cream
Instructions
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Fill a large bowl halfway with water.
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Grate all the potatoes and put them into the water. Sit potatoes in the water for an hour to remove starch.
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Take the potatoes out one handful at a time and squeeze them as dry as possible, then put them into a second large bowl.
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Add the eggs, flour, onion, kosher salt and black pepper to the potatoes and mix well.
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Heat the oil in a frying pan and using ¼ cup measure form them into patties about ¾-inch thick.
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Fry on medium-high heat for 4 to 6 minutes on each side, or until golden brown and crispy on the outside but still fluffy in the middle.
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To keep warm, in the meantime while frying, set the oven to 250 degrees F or “keep warm” setting and keep these on a cooling rack set on top of a cookie sheet while frying the remaining latkes.
Nutrition
- Calories: 269.98kcal
- Fat: 19.24g
- Saturated Fat: 1.62g
- Trans Fat: 0.08g
- Monounsaturated Fat: 11.93g
- Polyunsaturated Fat: 5.38g
- Carbohydrates: 21.83g
- Fiber: 2.54g
- Sugar: 1.09g
- Protein: 3.47g
- Cholesterol: 26.66mg
- Sodium: 173.64mg
- Calcium: 18.88mg
- Potassium: 470.41mg
- Iron: 1.01mg
- Vitamin A: 11.48µg
- Vitamin C: 21.37mg
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