Crispy Potato Latkes

  • Active Time 35m
  • Total Time 35m

Yields about 14 pancakes

ingredients

  • 2 pounds russet baking potatoes, peeled (about 4 medium)
  • 1 small onion, peeled, halved
  • 1/4 cup freshly chopped parsley
  • 1 tablespoon potato starch
  • 1/2 teaspoon (or more) salt
  • 1 large egg, lightly beaten
  • Freshly ground black pepper
  • Vegetable oil, for frying

directions

Preheat the oven to 250 degrees F. Place the potatoes in a medium bowl and cover with cold water. Remove the potatoes from the water, dry with paper towels. Coarsely shred the potatoes and onion, alternately, using large holes on hand grater or in a food processor (the onion keeps the potato from turning color).

Place the grated potatoes and onion in a tea towel or strainer and squeeze out as much liquid as possible. Place in a large bowl. Mix in the parsley, potato starch and salt. Season with pepper and more salt. Mix in the egg.

Heat the oil in large nonstick skillet over medium heat. Working in batches, spoon about 1/4 cup potato mixture into the skillet for each latke. Flatten slightly with back of large spoon and fry until golden brown and crisp on outside, turning once, about 4 minutes per side.

Using a spatula, transfer the latkes to paper towels. Place the fried latkes in a single layer on rimmed baking sheets and keep warm in the oven.

Arrange the latkes on a platter and serve.

NOTE: The less liquid in the batter, the crispier the latkes. If your family likes their latkes thicker, add an extra egg plus 4 tablespoons of potato starch to the batter. To freeze the latkes, place in a single layer on a baking sheet in the freezer for 2 hours. Remove and place in a plastic airtight bag. When ready to serve, preheat the oven to 425 degrees F. Place the latkes in a single layer on a baking sheet and bake until crisp and bubbling, about 8 minutes.

Adapted from Let My People Eat! Passover Seders Made Simple by Zell Schulman

Serving size = 1 pancake

Recipe reprinted by permission of Zell Schulman. All rights reserved.

RecID 6084

nutrition information per serving

79 calories; 2g total fat; 15mg cholesterol; 92mg sodium; 13g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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