A Lot of Latkes



By: CULTURE STAFF  
Published:
in Culture » Food

Latkes

1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil

 

Preparation instructions:

 

Preheat oven to 250°F.

 

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water after grating. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

 

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

 

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

 

Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.

 

Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more.

 

Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

 

Accompaniments: sour cream and applesauce.

 

 



Related articles: (food, latkes, potato, Epicurious, recipe)




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