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Melissa Clarks Favorite Heirloom Latkes

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Ingredients

Adjust Servings:
2 large russet potatoes, scrubbed and cut lengthwise into quarters (about 1 pound)
1 large onion, peeled and cut into quarters (8 ounces)
2 large eggs
1/2 cup all-purpose flour
2 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
chicken fat or duck fat, for frying

Nutritional information

63.2
Calories
6 g
Calories From Fat
0.7 g
Total Fat
0.2 g
Saturated Fat
26.4 mg
Cholesterol
307.1 mg
Sodium
12.2 g
Carbs
1.3 g
Dietary Fiber
0.8 g
Sugars
2.2 g
Protein
1071g
Serving Size

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Melissa Clarks Favorite Heirloom Latkes

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    Cuisine:

    What/when do use the eggs?

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Melissa Clark’s Favorite Heirloom Latkes, This recipe is from Melissa Clark’s new cookbook, In the Kitchen With A Good Appetite Don’t make the potato batter ahead (not even grating the potatoes) It’s better to fry the latkes ahead and keep them warm in a 200 F oven than to have the batter sit and turn brown while it waits ave everything measured out before your guests arrive, then grate, mix and fry all at once Makes 16 to 20 latkes NOTE: This recipe can easily be doubled, tripled , What/when do use the eggs?, This recipe is from Melissa Clark’s new cookbook, In the Kitchen With A Good Appetite Don’t make the potato batter ahead (not even grating the potatoes) It’s better to fry the latkes ahead and keep them warm in a 200 F oven than to have the batter sit and turn brown while it waits ave everything measured out before your guests arrive, then grate, mix and fry all at once Makes 16 to 20 latkes NOTE: This recipe can easily be doubled, tripled


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    Steps

    1
    Done

    Using a Food Processor With a Coarse Grating Disc, Grate the Potatoes and Onion. Transfer the Mixture to a Clean Dishtowel and Squeeze and Wring Out as Much of the Liquid as Possible.

    2
    Done

    Working Quickly, Transfer the Mixture to a Large Bowl. Add the Four, Salt, Baking Powder, and Pepper and Mix Until the Flour Is Absorbed.

    3
    Done

    in a Medium Heavy-Bottomed Pan Over Medium-High Heat, Pour in About 1/4 Inch of the Oil. Once the Oil Is Hot (a Drop of Batter Placed in the Pan Should Sizzle), Use a Heaping Tablespoon to Drop the Batter Into the Hot Pan, Cooking 3 to 4 Latkes at One Time. Use a Spatula to Flatten and Shape the Drops Into Discs. When the Edges of the Latkes Are Brown and Crispy, About 5 Minutes, Flip. Cook Until the Second Side Is Deeply Browned, About Another 5 Minutes. Transfer the Latkes to a Paper Towel-Lined Plate to Drain. Repeat With the Remaining Batter.

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    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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