CRISPY POTATO LATKES

By BobD

Ingredients

• YIELD 14 PANCAKES
• 2 pounds russet baking potatoes, peeled (about 4 medium)
• 1 small onion, peeled, halved
• 1/4 cup freshly chopped parsley
• 1 tablespoon potato starch
• 1/2 teaspoon (or more) salt
• 1 large egg, lightly beaten
• Freshly ground black pepper
• Vegetable oil, for frying

Details

Servings 14
Adapted from cooking.com

Preparation

Step 1

Preheat oven to 250 degrees F.

Place potatoes in medium bowl and cover with cold water. Remove potatoes from water, dry with paper towels.

Coarsely shred potatoes and onion, alternately, using large holes on hand grater or in food processor (the onion keeps the potato from turning color).

Place grated potatoes and onion in tea towel or strainer and squeeze out as much liquid as possible. Place in large bowl.

Mix in parsley, potato starch and salt. Season with pepper and more salt. Mix in egg.

Heat oil in large nonstick skillet over medium heat.

Working in batches, spoon about 1/4 cup potato mixture into skillet for each latke.

Flatten slightly with back of large spoon and fry until golden brown and crisp on outside, turning once, about 4 minutes per side.

Using spatula, transfer latkes to paper towels. Place fried latkes in single layer on rimmed baking sheet and keep warm in oven.

Arrange latkes on platter and serve.

NOTE:

The less liquid in the batter, the crispier the latkes.

If your family likes their latkes thicker, add an extra egg plus 4 tablespoons of potato starch to the batter.

To freeze the latkes, place in a single layer on a baking sheet in the freezer for 2 hours.

Remove and place in a plastic airtight bag.

When ready to serve, preheat the oven to 425 degrees F.

Place the latkes in a single layer on a baking sheet and bake until crisp and bubbling, about 8 minutes.