Latkes

Step 1: Grate & drain the potatoes

  • Latke components

    • russet potatoes
      ~ 450 g

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.
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