- 4
Ingredients
- 6 cups grated organic russet potatoes (no need to peel!)
- 2 1/2 teaspoons unrefined sea salt
- 3/4 teaspoon pepper
- 1/2 cup shredded onion
- 4 organic, pastured eggs (such as Vital Farms)
- 1/4 cup whole wheat flour (Note: I prefer Biodynamic Whole Wheat Flour, such as Isis Biodynamic)
- Unrefined red palm oil or organic extra virgin coconut oil
- Unsweetened applesauce (for garnish)
- Chopped scallions (for garnish)
Preparation
Step 1
Preheat oven to 200 degrees. Line a baking pan with paper towels.
Line a sieve with cheesecloth and transfer grated potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let potatoes drain for at least 15 minutes (Note: it is important to make sure your potatoes are as dry as possible!)
In a medium-sized bowl, mix together the onions, eggs, flour, salt and ground pepper.
Add the drained potatoes to the egg mixture and toss to combine.
Add a thin layer of oil to a large, heavy skillet and heat over medium-high. When the oil is 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.
Transfer the cooked latkes to the oven to keep warm. Serve warm with applesauce and chopped scallions.
When it comes to making potato latkes, people often ask if they should hand-grate their potatoes or use a food processor. Here's the deal; hand-grated potato latkes do taste a bit better than those grated in the food processor, but the difference is marginal. So, it's really a matter of personal preference.