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Classic Potato Latkes

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Ingredients

Adjust Servings:
2 russet potatoes, peeled and cut lengthwise
1/2 red onion, peeled and cut into pieces
2 eggs, lightly beaten
3/4 cup matzo meal
2 tablespoons unbleached all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper (or to taste)
1 tablespoon parsley, chopped
1 1/2 cups canola oil (or more for frying)
1/2 cup duck fat (or more for frying)

Nutritional information

333.4
Calories
283 g
Calories From Fat
31.5 g
Total Fat
4.4 g
Saturated Fat
33.9 mg
Cholesterol
179.4 mg
Sodium
11.5 g
Carbs
0.9 g
Dietary Fiber
0.5 g
Sugars
2.2 g
Protein
1119g
Serving Size

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Classic Potato Latkes

Features:
    Cuisine:

    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 https://www.youtube.com/watch?v=MsT49j51Fec

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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


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    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.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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