Basic Potato Latkes
This recipe was shared with us by my friend Levana. She is a cookbook author who is known worldwide for her kosher recipes, and her most recent title is The Whole Foods Kosher Kitchen.
Ingredients
- 1 cup all-purpose flour (see post above for gluten-free options)
- 4 eggs (see post above for vegan options)
- 1 large onion (finely grated)
- Salt (to taste)
- Black pepper (to taste)
- Pinch nutmeg
- 8 large Russet potatoes (peeled and grated very thin for smooth texture, or coarser for crunchier texture)
- Oil (for frying)
Instructions
- 1
Put the flour, eggs, onion, salt, pepper, and nutmeg in a large bowl and mix to thoroughly combine.
- 2
Add the potatoes and stir to thoroughly combine, but do not squeeze (you don't want to extract moisture). Work very quickly to avoid discolored potatoes.
- 3
Heat about 1/4-inch of oil in a large skillet over medium-high heat.
- 4
Form some of the potato mixture into small-to-medium sized patties.
- 5
Add the patties to the oil, with some space between each.
- 6
Flip the patties when the edges of the latkes are golden and crispy, about 3 to 5 minutes. Cook until the second side is browned, about 3 to 5 minutes.
- 7
Remove the latkes to a paper towel-lined plate to drain, and optionally sprinkle the patties with a little salt while still warm.
- 8
Repeat steps 4 through 7 until the potato mixture is used up. Serve the latkes warm with your dairy-free topping of choice.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org