Thursday, December 13, 2012

Potato Latkes

I don’t eat potatoes often. And I certainly don’t eat fried potatoes! But once every December I love to make latkes. I have tried many recipes and Levana’s latkes are the best of both worlds – crispy on the outside and soft on the inside. These are worth the indulgence! Serve these delicious morsels with applesauce, yogurt or crème fraîche.

And take the time to hop over to her website and peruse all her latke variations – like sweet potato latkes with hot pepper jelly – it is enough to take your breath away!

Potato Latkes
Courtesy of
Makes 24 latkes

Vegetable oil for frying
1 cup flour, any flour, including gluten-free
4 eggs
1 medium onion, grated in a food processor
Salt and pepper to taste
Pinch nutmeg
8 large Idaho or russet potatoes, peeled

Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, eggs, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly. Quickly grate the potatoes in a food processor, and immediately stir them into the batter, making sure not to squeeze so as not to extract unwanted extra moisture. Work very quickly so they do not have time to get discolored. Form small patties, and lower them into the hot oil, or drop the batter by heaping tablespoons. Fry until golden, about 3 minutes on each side. Remove and drain on paper towels.

For a printable version of this recipe, please click here.

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