recipe
Potato Pancakes Latkes
Jill Fergus
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$1.00
Potato Latkes can be enjoyed every which way. Adding a variety of colored potatoes and sometimes blending in sweet potatoes can create the perfect sweet but savory addition. Extra crispy and big potato latke, 7-minute egg, thick and creamy Greek yogurt loaded with herbs, lemon zest, more fresh herbs, chili flakes, hot sauce, flaky sea salt, and fresh ground pepper. This is a versatile recipe great for using leftovers and can be enjoyed all year long.
You Need
How To
- Finely dice onion and sauté until translucent or caramelized. Remove from pan and set aside.
- Grate potatoes and place in a strainer over a large bowl. Lightly salt and toss by hand to distribute. Set aside.
- Wrap grated potatoes in a double layer of cheese cloth or a clean dish towel. Squeeze them to remove excess water, catching the water in the bowl. Set aside grated potatoes and the bowl of captured liquid.
- Pour all potato water off from the bowl, allowing the starch that has settled in the bottom to remain. Add eggs and flour and beat to combine. Add all remaining ingredients, including onion, to the bowl and mix together with a large fork and/or your hands. Season with salt and pepper.
- Heat olive oil in a pan until it shimmers (about 350-375F). Spoon loose piles of potato mixture into the pan and gently press with a spatula but do not compress or crowd the pan. Flip when deeply golden brown. Serve immediately.