From the Demo: Latkes Two Ways, Courtesy of Sue Mischel
“What is the secret to making great latkes? We found that the starchier the potato, the crisper the latke.” Epicurious, 2000.
Ingredients:
1 pound potatoes peeled kept in cold water – Yukon, Russet
1 medium onion
1 large egg,
1-2 tbs flour
1/2 teaspoon salt
2 or more tbs olive or canola oil
Preparation:
Grate potatoes and onions by hand using large side of grater (or use food processor), directly into a large bowl of cold water. After all the potatoes and onion are grated, drain in colander with a bowl underneath. Use a paper towel to wring out the potatoes squeezing out as much liquid as possible. Pour off the water that collected in the bowl and you will notice a white powder. This is starch from the potatoes. Do not throw this out. Transfer potato mixture into the bowl and stir in egg, flour, and salt.
Heat oil in a skillet over moderately high heat until hot but not smoking.
Working in batches spoon approximately 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork or shape between your hands.
Reduce heat to moderate and cook until undersides are browned, about 4-5 minutes. Turn latkes over and cook until undersides are browned, about 4-5 minutes more. Transfer to wire rack to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. Some people advise not putting the latkes on paper towels, but on a rack with paper towels underneath to prevent soggy latkes.
Someone suggested putting cream of tarter in the potato water to retard oxidation, while another suggested grating the onions and potatoes together.
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