| Level: | Easy |
| Total: | 32 min |
| Cook: | 32 min |
| Yield: | 4 Servings |
Ingredients
- 1-1/2 pounds russet potatoes peeled
- 1/4 cup finely chopped shallots
- 2 large eggs, lightly beaten
- 2 tablespoons flour (or more) or matzo meal (during Passover)
- 1 1/2 teaspoons salt and freshly ground black pepper
- Vegetable oil for frying
Instructions
- In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
- To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
- Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 475 |
| Total Fat | 34 g |
| Saturated Fat | 3 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 93 mg |
| Sodium | 562 mg |
Reviews
I see scallions on the pancakes in the picture, but no mention of them in the recipe ?
Easy to make. I added garlic powder. Came out nice and crispy and very tasty with sour cream.
not worth the effort
Amazing!!! Stayed together perfectly, and crisped up perfectly!
I tried this recipe and we loved it!!
These were absolutely horrible! I have never made latkes before so I had no way of knowing how messed up this recipe was. I made them for a dinner party and they were so salty they were inedible. The directions say “1-1/2 teaspoons salt and freshly ground black pepper” which I took to mean 1-1/2 tsp of salt and 1-1/2 tsp of pepper. To me there is no other way to decipher that. Did no one at the Food Network even test this recipe? I had to run to the grocery store for some Yukon Gold potatoes and made garlic mashed potatoes on the run. Shame on the person that posted this recipe. The salt and pepper should listed as separate ingredients and each with its own CORRECT measurement. Probably half the salt would do it. Then do a test sample and correct the seasoning before doing the whole batch. What a major screw up!
I have made these growing up for many years. My grandmother and great grandmother made these this same way. Sometimes we bake them instead of frying them. They are always wonderful. Try dipping them in applesauce or sour cream.
Super easy and great!
The recipe was easy to follow- great end result the taste was good cut down on the salt however – would recommend to NOT cut down overall was a great recipe would do again
I made this latkes,but i added 2 curshed garlic, caynenne pepper and a dash of garlic salt. Wow it came out so tasty.