Fennel adds interest to the taste of these latkes, and they are so yummy served with applesauce.
Simple Fennel Potato Latkes
Servings
8 Servings
Ingredients
- 2½ pounds potatoes unpeeled
- 2 to 3 fennel bulbs
- 3 eggs
- ⅓ cup flour
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Canola oil for frying
Instructions
- Shred potatoes in food processor and then put them back in with the blade and pulse a few times. Strain grated potatoes through a colander, pressing out excess water. Transfer to a medium bowl.
- Process fennel with steel blade until chopped fine. Transfer to bowl with shredded potatoes.
- Add eggs, flour, and seasoning; mix well.
- Heat ½ cup oil in skillet. Line baking sheet with paper towels.
- Place 1 large tablespoonful of batter at a time into hot sizzling oil and fry on one side until golden brown, about 5 minutes. Turn over and fry on other side 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue until all latkes are cooked.
- If desired fry fennel fronds, serve as garnish.
- Serve hot, with apple sauce on side.
I would follow any other latke baking instruction probably bake between 350 and 400 for about 10-15 minutes. Make sure to spray the pan with cooking spray.
these look great! i love the flavor of fennel. any baking options (times/temperature) for those of us who don’t like fried foods? thanks!