Crispiest Potato Latkes

By Chez_Alexander

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

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.