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

INGREDIENTS

INSTRUCTIONS STEP- 1

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.

STEP- 5

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

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