PrintFilling and delicious, this potato latkes recipe is a great way to replace the usual boring dinner sides.
Ingredients
1 pound potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 tsp. salt
1/2 to 3/4 cup olive oil
Instructions
Preheat oven to 250 degrees F. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1-2 minutes after last batch is added to water, and then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a large mixing bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading each into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more.
Transfer to paper towels to drain. While preparing remaining latkes, keep cooked latkes warm on a wire rack set in a shallow baking pan in oven. Add more oil to skillet as needed while preparing remaining latkes.
Cook’s Notes:
- Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
- Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly.
- Total time: 45 minutes
Nutrition Facts per Serving:
(Serves 14)
Calories: 140
Total Fat: 12g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Total Carbohydrates: 7g
Fiber: 1g
Protein: 1g
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