Some latkes are made thick and chewy but these ones are crispy, flat and delicious!
Ingredients:
3 russet potatoes
1 yukon gold potato
1 small onion
1 egg
3 tbsps flour
Salt and pepper to taste
vegetable or canola oil for frying
Sour cream or applesauce to serve
The onion and potatoes will need to be as dry as you can get them to achieve a crisp latke. So start with a clean dish towel on your work surface. Place a box grater on top and grate one potato at a time. Wrap the grated potato in the towel and twist (over the sink) to squeeze out as much liquid as possible. The russets are drier than the yukon. I got considerably more liquid out of it but I wanted it for flavour. Do the same procedure for the grated onion.
Stir the grated potato and onion together in a bowl, then add the egg, flour, salt and pepper.
Heat about 1 " of oil in a heavy bottom frying pan to medium high. Take a piece of potato and put it in the oil. When it starts to sizzle you are ready to start cooking.
Working in batches of 3 or 4 latkes at a time, take about 1/4 cup or 1 heaping tablespoon of the potatoes and spoon into the oil, flattening gently to spread evenly. Fry about 2 minutes or until the bottom is a deep rich brown. Now they're ready to flip and should hold together. Fry on the second side another minute or two. These are NOT golden like hash browns but a deep and crispy brown!
Remove to a paper towel lined baking sheet in a single layer and keep warm in a low oven until all are cooked and ready to enjoy.
Serve with applesauce or my favourite...sour cream!
I forgot to count how many latkes there were because we devoured them so quickly, but I think it was around 30. They started off small but got a little bigger as I went along.
Latkes may be re-heated on a rack in a baking sheet at 350 F for 5 minutes.
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