CRISPY POTATO LATKES

 

Zapping the potato shreds in the microwave before frying is key to the latkes’ supercrisp crust.

Its best Shredding the potatoes on the large holes of a box grater , but you can also use the large shredding disk of a food processor; cut the potatoes into 2-inch lengths first so you are left with short shreds. Serve with applesauce and sour cream

 

2 pounds russet potatoes, unpeeled, shredded

1/2 cup grated onion

Salt and pepper

2 large eggs, lightly beaten

2 tsp minced fresh parsley

Vegetable oil

1. Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. Toss potatoes, onion, and 1 tsp salt together in bowl. Place half of potato mixture in center of dish towel. Gather ends together and twist tightly to drain as much liquid in liquid measuring cup. Transfer drained potato mixture to second bowl and repeat process with remaining potato mixture. Set aside potato liquid and let stand so starch settles to bottom, at least 5 minutes.

2.Cover potato mixture and microwave until just warmed through but not hot, 1 to 2 minutes, stirring mixture with fork every 30 seconds. Spread potato mixture evenly over second rimmed baking sheet and let cool for 10 minutes. Don’t wash out bowl.

3. Pour off water from reserved potato liquid, leaving potato starch in measuring cup. Add eggs and stir until smooth. Return cooled potato mixture to bowl. Add parsley, 1/4 tsp pepper, and potato starch mixture and toss until evenly combined.

4. Set wire rack in clean rimmed baking sheet and line with tripple layer of paper towels. Heat 1/4 inch depth of oil in 12-inch skillet over medium high heat until shimmering but not smoking (350 degrees). Place 1/4 cup mound of potato mixture in oil and press with nonstick spatula into 1/3-inch-thick disk. Repeat until 5 latkes are in pan. Cook, adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes. Flipand continue to cook until golden brown on second side, about 3 minutes longer. Transfer to prepared wire rack to drain, then transfer to sheet in oven. Repeat with remaining potato mixture, adding oil to maintain 1/4-inch depth and returning oil to 350degrees between batches. Season with salt and pepper to taste, and serve immediately.

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