This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Latkes are one the more famous shredded potato pancakes of the world. These are made with potatoes, but latkes can be made out of zucchini, cheese, onions, and carrots.
Keith McBrayer
Ingredients
Latke components
- russet potatoes~ 450 g
- onions, grated1/2
- eggs, beaten1
- salta sprinkle
- cooking oil
For serving
- sour cream
- applesauce
Method
Step 1: Grate & drain the potatoes
Clean but don’t peel your potatoes.
Using a box grater or food processor, shred the potatoes. Drain by squeezing them into a colander, dish towel, or cheesecloth.
- You need these to be as dry as possible - you should wring out a substantial amount of water.
Step 2: Add the egg & the onion
Add the dry potato shreds to a bowl, and gently mix together with the onions, egg, and a sprinkle of salt. It should loosely bind together.
Step 3: Fry & serve
Heat a layer of oil in a pan.
Add large spoonfuls of the potato mixture — enough to flatten into a rough 3” (8 cm) circle — and until the bottom is golden brown and crispy. Flip each and brown the other side. Repeat with the remaining potato mixture.
- Drain latkes on a wire rack or paper towel and immediately season with another sprinkle of salt.
Serve with applesauce and/or sour cream for dipping.
FAQ
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