Crispiest Potato Latkes
Top with lean corned beef, coleslaw, and creamy Russian Dressing for a delicious meshugna like that served by the now-closed famous Gulifty's restaurant in the Squirrel Hill neighborhood of Pittsburgh, PA. This recipe for the Crispiest Potato Latkes makes a great meal for two any time of the year.
Ingredients
- 3 medium Russet potatoes, peeled, about 14-ounces of potatoes
- 1/2 small onion
- juice from 1 lemon
- 1/3 cup of half flour and half cornstarch mixture
- 1/3 cup whole milk
- 1 tablespoon beaten egg
- 1 teaspoon baking powder
- 1 tablespoon melted butter
- salt and pepper to taste
- peanut oil for frying
Details
Servings 2
Preparation time 20mins
Cooking time 40mins
Adapted from thumbs.dreamstime.com
Preparation
Step 1
Grate potatoes and onions on a large hole grater. Splash with lemon juice to keep fresh during grating process. Using a potato ricer, squeeze out excess water from potato-onion mixture into a bowl. Let potato water stand in bowl for about 10 minutes or until starch has collected in bottom. Drain off excess water and reserve starch.
Microwave potato-onion mixture for 2 minutes or until steaming hot. Meanwhile, mix flour-cornstarch mixture, milk, egg, and baking powder together in a bowl. Add to hot potato-onion mixture, then add melted butter. Add reserved starch, and mix well.
Fry 1/3 cupfuls of latke mixture in very hot peanut oil until browned and crispy on both sides, pressing with spatula to form round cakes.
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