Latkes

Name: Latkes (Potato Pancakes)
Prep time: 20 min
Cook time: 30 min
Yield: Serves 4-6
Cuisine: Jewish
Ingredients: 2 ½ pounds russet potatoes, peeled; 1 small yellow onion, finely grated; ¼ cup Just Egg; ¼ cup flour; 1 teaspoon sea salt; Neutral oil, for frying

Cookbook

Difficulty

Intermediate

Cooktime

1 hour

A classic recipe for the beloved crispy potato pancakes.

Serves 4-6

4-6

2 ½ pounds russet potatoes, peeled
1 small yellow onion, finely grated
¼ cup Just Egg
¼ cup flour
1 teaspoon sea salt
Neutral oil, for frying

Special equipment

equipment

Grater
Cheesecloth
Deep frying pan

01 / 03

Grate potatoes and onion

onion

Peel and grate the potatoes – either using a food processor fitted with a grater disc, or just with a box grater. Grate the onion. Strain off any liquid from the potatoes and onions using a cheesecloth or clean dishcloth.

02 / 03

Mix all ingredients

ingredients

In a large bowl, mix the grated potatoes and onions with the Just Egg, flour and salt.

03 / 03

Fry the latkes

latkes

Heat ¼- to ½-inch of oil in a deep frying pan and line a plate with paper towels. Once oil is hot, roll ¼ cup of the latkes mixture into a ball and place into the oil using a fish spatula or slotted spoon. Gently press down to flatten into desired latka shape. Fry until deeply golden-brown on each side, carefully flipping to brown both sides. Transfer to the paper towel-lined plate. Serve warm.