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pot latke

Time Required:
30 minutes

Basic But Beautiful Potato Latkes


2 medium russet potatoes,shredded (about 1 1/4 lbs.)
1 1/2tsp kosher salt
1 medium onion, shredded
1 large egg (beaten)
2T flour or matzoh meal
1/2tsp kosher salt (plus some extra for seasoning)
1/2tsp coarse ground black pepper


  • Mix 1 1/2tsp. kosher salt with shredded potato
  • place in cheese cloth set over colander and allow to rest for 15 minutes while you gather remaining ingredients
  • gather the edges of the cheese cloth around the handle of a wooden spoon and twist to remove as much liquid as you can. (the drier the mixture, the crispier the latke)
  • combine potato with remaining ingredients
  • heat 1/2inch of oil in a cast iron skillet to 375˚
  • scoop 2T of latke mixture and carefully drop into hot oil, cooking about 4 latkes at a time being careful not to crowd the pan.
  • cook 3-4 minutes per side until the latkes appear golden and crispy on each side.
  • remove from oil and place on rack or paper towel and season immediately with additional salt
  • Serve immediately with iced cream or keep warm in a 200˚ oven (they’re best kept on a rack of some kind.
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One Response to Basic But Beautiful Potato Latkes

  1. marla says:

    Those root veggie latkes are fabulous! Made them for our village Chanukah celebration. Your site is going to be getting lots of hits today.
    Thank you so much for your Latkepalooza gift, or I never would have known about them, otherwise.

    P.S. I have a great tip to get rid of the excess liquid from potatoes, etc., so let me know if you’re interested in hearing. It’s not as “sexy” as cheesecloth, but way more effective.

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