Latkas

From Our best bites


2 lbs Yukon Gold potatoes, peeled
2 medium onions
2 eggs, lightly beaten
3/4 teaspoon salt
1/2 teaspoon white pepper
peanut oil for frying

Shred potatoes using the fine-hole side of a hand grater or food processor. Place in a bowl of cold water and set aside. Meanwhile shred onion using same fine hole grater, or pulse in food processor until very finely chopped.

Drain potato shreds and rinse and dry the bowl that was used and set aside. Place potato shreds and grated onion in the center of a tea towel or several layers of cheese cloth. Twist loose material to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.

Pour peanut oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the beaten egg, salt, and pepper into the potato shreds. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds. Scoop up a rounded tablespoon of potato batter and squeeze it firmly in your palm over an empty dish to remove excess liquid. Shape batter into a rough disk. Place it gently into the hot oil. Use a metal spatula to gently press down on the latke to flatten it.