Paul’s Potato Latkes

Paul’s Potato Latkes
Paul’s Potato Latkes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    large Idaho potatoes - (abt 2 lbs total) peeled

  • 1

    small onion peeled

  • 1

    large carrot peeled

  • 2

    large eggs

  • 1

    tablespoon chopped fresh flat-leaf parsley leaves

  • Kosher salt to taste

  • Freshly-ground black pepper to taste

  • 1

    cup fine dry bread crumbs

Directions

Preheat the oven to its lowest setting. Using either the largest holes of a hand-grater or the shredding blade of a food processor, grate the potatoes, onion, and carrot. Place the mixture in a sieve and press to remove as much liquid as possible. Combine the potato mixture in a large bowl with the eggs, parsley, salt, and pepper. Using your hands or a wooden spoon mix well. Stir in 1/2 of the bread crumbs, then add the remainder slowly, stopping when the mixture is just thick enough to hold its shape, but not so loose that it dribbles off a spoon. Pour oil to a depth of 1/4-inch into a large, heavy skillet and heat over medium heat until a tiny drop of the batter sizzles upon contact. Using a 1/3-cup metal measure as a scoop, ladle the batter into the hot oil in the skillet, pressing each mound of batter into a small flat pancake: do not crowd the skillet. Fry the pancakes until nicely browned on both sides, 4 to 5 minutes per side. Transfer the pancakes to a platter and keep warm in the oven while you fry the remaining pancakes. Serve immediately. This recipe yields 4 servings.

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