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Jewish Recipes --> Recipes --> Vegetable Dishes  --> Potato Recipes

Crispy Potato Latkes

If your food processor has a capacity of less than 11 cups, you’ll need to process the potatoes in two batches. If any large pieces of potato remain after processing, chop them coarsely by hand.

To make handling the uncooked latkes easier, use wet hands.

Recipe Ingredients:
  • 2 1/4 teaspoons salt
  • 2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 large onion finely chopped (optional)
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 4 cups peanut oil or vegetable oil

1. Whisk 1 cup water and salt together in bowl until salt dissolves. Pulse potatoes, onion and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1˝ cups); discard liquid. The large amount of starch in the potatoes contributes to the gummy texture, adding the water and pressing it out removes a great deal of this starch. I get right in and squeeze the liquid out with my hands.

Transfer potatoes with the added onion, to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking.

2. Stir flour and pepper into potatoes.

3. Wet your hands and shape latkes on a tin foil covered baking sheet. Put latkes in freezer for 30 minutes to firm up so they will hold their shape when frying.

4. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in Dutch oven or electric skillet over high heat until 375 degrees. Drop the pre-formed latkes into the heated oil and fry until golden brown and crisp, 5 to 7 minutes. Drain on wire rack set in rimmed baking sheet and place in oven. Bring oil back to 375 degrees and repeat with remaining latkes. Serve.

Make Ahead: Cool fried latkes, transfer to zipper-lock bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Place potato latkes on rimmed baking sheet and bake until heated through, 12 to 15 minutes.

Apple Sauce
   

Potato Recipes -- Hanukkah Recipes

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods