Simple, and simply delicious. An essential latke recipe adapted from Joan Nathan.
Course: Appetizer, Side Dish
Cuisine: American, Holiday, Jewish
Keywords:: easy, Hanukkah, holiday, latkes, potatoes, side dish, vegetarian
1 1/2poundsrusset or Yukon gold potatoes (about 2 large russets)
1/2medium yellow onion
1/3cupscallions, green and light green parts, sliced very thin, plus more to garnish
1 3/4teaspoonskosher salt, or to taste
neutral vegetable oil, such as canola, for frying
Peel and grate the onion and potatoes, and place into a colander with a bowl underneath. Pro Tip: Peel and grate the onion first; the potato will oxidize the longer it is exposed to air.
Press and squeeze all the moisture you possibly can from the onion and potato mixture and let the moisture fall into the bowl. Use a clean dish towel to wring out the potatoes and onion if necessary. This will take several minutes, but is the most important part of the recipe.
In a separate mixing bowl, whisk together the egg, salt, pepper, and scallions. Add the grated potato and onion and toss to coat. Gently drain the liquid from the colander bowl. There should be a layer of gluey potato starch settled on the bottom. Add that to the potato and onions and stir.Pro Tip: Once added, the salt will pull even more moisture from the potatoes and onion. Drain again as necessary. Also, if you didn't get a lot of potato starch, don't worry. The latkes will still hold together.
Heat a griddle or cast-iron pan over medium heat and coat with a thin layer of vegetable oil.
Spoon about 2 tablespoons of the potato mixture into the skillet, and flatten thin. Fry for a few minutes until golden. Flip with a spatula and cook on the other side until golden and crisp.
Drain on a paper-towel lined dish. Keep warm in a 200°F oven until ready to serve.
Serve with sour cream or chunky, homemade applesauce, with some additional scallions for garnish.
A recipe from Unpeeled. Copyright 2020. All rights reserved.