Pure Potato Latkes
Published Dec. 9, 2020
- Total Time
- 1¼ hours, plus cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
- 4large Idaho or russet potatoes, washed and dried
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- 8ounces sliced smoked salmon (optional)
- Crème fraîche or sour cream, for serving (optional)
- Chopped fresh chives, for serving (optional)
Nutritional analysis per serving (8 servings)
346 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 8 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Adjust the rack in the middle of the oven and heat to 350 degrees. Bake the potatoes directly on the rack for 30 minutes, then flip and bake for another 15 minutes until they are hot throughout but still raw in the middle. Remove and let cool for about 30 minutes.
- Step 2
Slice the potatoes in half widthwise. Holding the curved peel side with one hand, grate the flat, flesh side of each piece using the large holes of a box grater. The grating process should open them up like a jacket, leaving you with potato skins perfect for frying later, if you’d like. (You could also use a food processor with a grating blade instead; just peel your potatoes beforehand.) Sprinkle the grated potatoes with 1 teaspoon salt and ½ teaspoon pepper. Adjust the seasoning to taste.
- Step 3
Take about ½ cup grated potato in your hands and gently squeeze between your palms to form a patty. Press the patty until about ½-inch thick and carefully set the latke on a plate. Repeat with the remaining grated potatoes to make about 8 latkes. Cover and refrigerate a few hours or overnight.
- Step 4
Just before serving, heat a large, heavy skillet with about ¼ inch of canola oil over medium-high. When it is hot, a shred of potato dropped into the oil should sizzle. Working in two batches, gently fry four latkes until crisp and deep golden, about 3 to 4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining latkes.
- Step 5
Serve hot, topped with a slice of smoked salmon, a dollop of crème fraîche or sour cream and a few sprinkles of chives, if you like.
Private Notes
Comments
How about partially cooking whole potatoes by microwaving them for five or six minutes, then allowing them to cool?
Wondering if I could add grated onion? Any thoughts?
Try frying the latkes on cookie sheets that have been heated to 450 in the oven. Only a small amount of oil is needed. You can get about 8 latkes per sheet and can easily do 2 sheets at a time. Bake the latkes for 10 min on each side. This will give much crispier exteriors than does frying on the stove top and minimizes work. They even retain their crispiness through the next day.
The first time I made this, it was undersalted and dull. The second time, I improved the outcome by adding more salt and cooking at a higher oil temperature for a longer period. I did not flip until I saw that the edges of the latkes were a darker golden brown. This was important to create the consistency and taste of a delicious French fry. I would make this again with these edits.
Baked the potatoes as instructed. Played tennis while they cooled off. Grated with skin in the FP. Emptied all in a bowl. Added eggs, matzoh meal & salt. Fried using coconut oil. Frying was much faster. We were all able to eat together. No mama frying while everyone eats. Delicious and much better process.
This recipe did not work for us. The patties broke down when frying and fell apart. We ended up crumbing up the patties and adding egg. Next time we’ll go with a traditional latke recipe.
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