Latke Potato Recipe

1 pound and two peeled large russet potatoes 1/4 cup flour, all-purpose Medium scallion, 1/2 One teaspoon of baking powder 1 teaspoon of refined sea salt 1/4 teaspoon powdered black pepper, fresh One enormous egg Kosher sodium Extra-light olive oil or vegetable oil for sauté



Utilize the grating disk of a food processor or the large apertures of a box grater to grate the potatoes and onions. Squeeze out the maximum amount of liquid using cheesecloth or a clean, lint-free dishtowel to transfer the mélange. What amount of liquid emerges will astound you.

food processor

food processor

STEP- 2 

Whisk together the flour, baking powder, salt, and pepper in a large mixing basin before adding the egg. While stirring, incorporate the compressed dry potatoes into the batter until they are coated evenly.

STEP- 3 

Preheat a substantial, heavy-bottomed skillet to medium-high temperatures and drizzle on an estimated 1/4" of oil, just sufficient to saturate the bottom of the pan. Apply the batter to the pan in a generous tablespoon increments (or utilize a trigger-release ice cream scoop) once the oil begins to shimmer. Immediately shape the batter into disks using a spatula. Fry for 4-5 minutes, or until the edges are browned. 3 to 4 minutes later, flip and cook until the second side is golden brown.

STEP- 4 

Immediately transfer the latkes to a plate lined with paper towels and gently sprinkle with kosher salt.


Repeat with the remaining potato mixture, re-greasing the skillet with additional oil if necessary. Serving heated latke with chives garnished in sour cream.

More Stories

Sweat Resistant Earbuds

10 Best Coretraining Exercises

Triathlon Training in The Summer