Description
I use Idaho (russet) potatoes, but some cooks prefer Yukon Golds or red-skinned potatoes. Serve latkes with applesauce or sour cream. For Passover, use matzo meal instead of flour.
Scale
Ingredients
- 4 medium potatoes, peeled or scrubbed
- 1 medium onion
- 2 eggs (or 1 egg plus 2 egg whites)
- 1/3 cup flour or matzo meal
- 1 tsp baking powder
- 3/4 tsp salt
- freshly ground black pepper to taste
- 1/4 cup oil (approximately)
Instructions
- In a food processor fitted with grating blade, grate potatoes, using light pressure. Transfer potatoes to a colander, rinse them under cold water then drain thoroughly.
- Insert steel blade. Process onion until minced. Add grated potatoes, eggs, flour, baking powder, salt and pepper.
- Process with 2 or 3 very quick on/off pulses, just until combined. Do not overprocess.
- Heat 2 tsp oil in large nonstick skillet over medium-high heat. Drop potato mixture into hot oil by large spoonfuls to form pancakes. Brown well on both sides. (Don’t overcrowd the pan.) Drain on paper towels.
- Add additional oil to pan as needed. Stir batter before cooking each new batch.
- Latkes can be placed on a baking sheet and kept warm in a 250°F oven.
- Quick Notes
- Freezing and reheating latkes: To save space when freezing or reheating latkes, stand them upright in a loaf pan. Reheat, uncovered, in preheated 400°F oven for about 10 minutes.
Notes
Freezing and reheating latkes: To save space when freezing or reheating latkes, stand them upright in a loaf pan. Reheat, uncovered, in preheated 400°F oven for about 10 minutes.
Excerpt printed with permission from The New Food Processor Bible: More than 600 Fast and Fabulous Recipes by Norene Gilletz. Published by Whitecap Books © 2011.