Corey Mintz's Best Latkes Ever

This recipe was tested with five potatoes. It scales up easily.
Photo by Robin D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2

    lbs (900 g) Yukon gold potatoes

  • 1

    lb (450 g) onions, peeled and chopped fine

  • 1

    egg

  • 1

    tbsp (15 ml) sour cream

  • 1

    tbsp (15 ml) dry white wine

  • 1 1/2

    tsp (6 ml) garlic powder

  • 1 1/2

    tsp (6 ml) baking powder

  • 1 1/2

    tsp (6 ml) powdered chicken soup

  • 3

    tbsp (45 ml) flour

  • 1 1/2

    tbsp (6 ml) bread crumbs

  • 1 1/2

    tbsp (6 ml) corn flakes, crushed

  • 1

    tbsp (15 ml) dried herbs

  • Salt and pepper to taste

  • Lots of grapeseed oil, for frying

Directions

In a large pan on high heat, use splash of grapeseed oil to fry one quarter of the onions, stirring occasionally, until they are blackened, about 10 minutes. Transfer to paper towel to cool. Using a box grater or the grater attachment in a food processor, shred the potatoes (skin on) into thin strips. Rinse them in a large colander and squeeze off liquid. Using a hand blender, press into the potatoes a few times, so that a few handfuls are turned to paste. In a large mixing bowl, combine all remaining ingredients and mix well. Pour a half-inch (1 cm) of oil into a large, heavy-bottomed pan. Bring to medium-high heat. Using a slotted spoon, scoop balls of the mix and squeeze to press out excess liquid. Slide flattened latke into oil, pressing down to flatten more. Cook halfway, until golden on bottom, about 6 minutes. Flip and cook through on other side, about another 6 minutes. Transfer to paper towel to absorb oil. Serve warm, with applesauce and sour cream. Makes about 12 large latkes.

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