Make Ahead
Latkes
- Prep time 10 minutes
- Cook time 1 hour
- Serves 4-6
Author Notes
I adapted and modified this years ago from where I know not. But this makes preparing lots of latkes much easier, and latkes that are just as yummy as the scrape-your-knuckles type. Freezing ahead works well. I'm team sour cream all the way, but acknowledge applesauce as a possibility. —louisez
What You'll Need
Ingredients
-
1
egg
-
2 tablespoons
Flour
-
dash
nutmeg
-
1/4 teaspoon
Diamond kosher salt
-
1/8 teaspoon
Freshly ground black pepper
-
1 tablespoon
Neutral tasting oil
-
3 cups
Thin-skinned potato chunks, unpeeled (as in not necessary to peel)
-
1
small onion, cut in chunks
Directions
- In food processor, blend 3/4 potatoes with rest of ingredients. Add rest of potatoes and pulse to blend in (doesn't need to be totally smooth; leave some texture).
- Heat just enough oil to cover bottom of skillet. Drop potato mixture by tablespoon into pan, flattening slightly. Turn when edges are brown. Cook till brown on other side. TIP: only turn latkes once. This keeps them from absorbing too much oil and getting soggy. Note: as you go along, you may need to add more oil to pan between batches. Be sure to heat oil before adding new batch.
- Drain on paper towels. Serve immediately or keep warm in low oven (250 degrees) so you can serve all at once (place on cookie sheets, preferably in one layer to keep from getting soggy). Latkes may also be frozen (freeze on cookie sheets in single layers, or on a cookie sheet in single layer, top with waxed paper, add another layer, till all are in pan). When frozen, put in freezer bags to store. To serve, place frozen latkes in single layer on cookie sheets. Bake at 350 degrees till hot and crisp (about 15-20 minutes). Serve with sour cream and/or applesauce.
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