Russet potatoes are recommended in making Latkes because of their starchiness. In this recipe, you shred one large russet potato. You then drain the potato to remove excess moisture. The recipe recommends using a colander or wrap the shredded potato in cheesecloth. I used a salad spinner and it worked beautifully. Next you combine some flour, one egg, salt and pepper together in a large bowl. Stir in the drained potatoes until everything is combined.
|Shredded Potatoes In My Salad Spinner|
Latkes are best served warm. You can serve them with Creme Fraiche or applesauce if you desire.
Potato Pancakes [Latkes]
1 large russet baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Vegetable oil, for frying
In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.
In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.