Ingredients
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3
-
1
-
1
-
4
-
-
-
-
-
-
-
-
-
-
-
Directions
Perfect Potato Latkes,I have been making latkes for years. I have finally perfected the recipe.
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Steps
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1
Done
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In a Food Processor or Through a Salad Shooter, Finely Grate Peeled Potatoes and Onion. the Faster the Grating the Less Liquid That Will Come Out. |
|
2
Done
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Add Flour and Mix Well. |
|
3
Done
|
Line a Sieve With Cheesecloth and Transfer Potatoes and Onion to the Sieve. |
|
4
Done
|
Set Sieve Over a Bowl, Twist the Cheesecloth Into a Pouch, and Squeeze Out as Much Moisture as You Can. |
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5
Done
|
Let the Mixture Drain at Least 15 Minutes. |
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6
Done
|
After 15 Minutes, Pour Off Liquid from the Bowl, but Leave the White Potato Starch That Settles on the Bottom of the Bowl. |
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7
Done
|
to the Starch, Add the Eggs. |
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8
Done
|
Return Drained Potato-and-Onion Mixture and Combine Well. |
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9
Done
|
Return This Entire Mixture to the Sieve and Set the Sieve Over a Bowl. Your Latke Mixture Will Continue to Weep While You're Cooking. This Is Normal, but You Don't Want Any of This Moisture; It'll Turn Your Potatoes Red. |
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10
Done
|
Preheat Oven to 200 Degrees. Line a Baking Sheet With Paper Towels. |
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11
Done
|
in a Large Skillet, Heat 1/4 Inch of Oil Over Medium-High Heat Until Hot. |
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12
Done
|
Take About 2 Tablespoons Worth of the Mixture Into Your Hands and Press Them Together to Make a Thin Cake. |
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13
Done
|
Pat Lightly in Flour. |
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14
Done
|
Drop This Pressed Cake Into the Oil and Fry Until Brown on Both Sides, 3 to 4 Minutes Per Side; Latkes Should Be Golden and Crisp on Both Sides. |
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15
Done
|
Eat Right Away or Keep Warm in Oven. |
