Potato Latkes
Crispy on the outside, moist & tender on the inside, these Potato Latkes are just fabulous! Enjoy them with apple sauce and/or crème fraîche.
Ingredients
- 2 large russet potatoes, peeled and cut lengthwise
- 1/2 large red onion, peeled and cut into medium pieces
- 2 large free-run eggs, lightly beaten
- 3/4 cup matzo meal (substitute bread crumbs)
- 2 tbsp. unbleached all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. fresh chopped parsley tips & tricks
- 1 1/2 cups canola oil, or more for frying (substitute grapeseed or peanut oil) tips & tricks
- 1/2 cup duck fat, or more for frying
Directions
- Grate potatoes and onions alternately using a box grater or a food processor with the shredding disk.
- Transfer the mixture onto a thin, clean dish towel; gather the corners and holding it over a large bowl; squeeze out as much liquid as possible.
- Don’t discard the liquid yet and let it sit for 2 minutes to let the starch settle to the bottom. A couple minutes later, discard the liquid but keep the starch deposit.
- Transfer the potato mixture to a bowl and add beaten eggs, matzo meal, flour, salt, freshly ground black pepper and parsley. Stir until well combined and set aside.
- In a large cast iron pan over medium-high, heat oil and duck fat until it reaches 350ºF.
- Meanwhile, using a ¼ cup measuring cup, portion the potato mixture and flatten them down to about ½-inch thick.
- When the oil reaches the right temperature, gently add the latkes making sure not to overcrowd the pan. Fry them until golden brown, about 3 minutes per side flipping them carefully.
- When cooked, transfer them to a wire rack sitting on a baking sheet lined with paper towels. If making a large batch, keep latkes in the oven at 170ºF.
- Serve with apple sauce and crème fraîche