Ingredients
-
2
-
1/2
-
2
-
3/4
-
2
-
1
-
1/2
-
1
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Classic Potato Latkes, POTATO LATKES – Crispy on the outside, moist & tender on the inside, these are just fabulous great to enjoy with apple sauce and/or crme frache VIDEO youtube com/watch?v=MsT49j51Fec, POTATO LATKES – Crispy on the outside, moist & tender on the inside, these are just fabulous great to enjoy with apple sauce and/or crme frache VIDEO youtube com/watch?v=MsT49j51Fec
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Using a Box Grater or a Food Processor With the Shredding Disk, Grate Potatoes and Onion Alternatively. Transfer Mixture Onto a Thin, Clean Dish Towel; Gather the Corners and Holding It Over a Large Bowl, Squeeze Out as Much Liquid as Possible. |
|
2
Done
|
Dont 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. |
|
3
Done
|
Put the Potato Mixture in the Bowl. to This Add Beaten Eggs, Matzo Meal, Flour, Salt, Freshly Ground Black Pepper and Parsley; Stir Until Well Combined and Set Aside. |
|
4
Done
|
in a Large Cast Iron Pan Over Medium-High, Heat Oil and Duck Fat Until It Reaches 350f. Meanwhile, Using a Cup Measuring Cup, Portion the Potato Mixture and Flatten Them Down to About -Inch Thick. |
|
5
Done
|
When Oil Reaches the Right Temperature, Gently Place 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 Towel. If Making a Large Batch, Keep Latkes in the Oven at 170f. Serve With Apple Sauce and Crme Fraiche. |
