This is the EASIEST LATKE RECIPE you will ever find, and I will never make them any other way. Crisp on the outside, soft on the inside. Just delicious. Oh yeah – and they freeze gorgeously. My latest obsession has been to sprinkle the latkes with truffle salt just as they come out of the frying pan. D-I-V-I-N-E!!! (If you plan to do this, just reduce the salt in the recipe to ½ teaspoon.)
Quick & Easy Latkes
Servings
24 Servings
Ingredients
- 5 medium potatoes
- 1 large onion
- 2 eggs
- 1/3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup rice bran oil or canola oil for frying
Instructions
- Preheat oven to 400°F.
- Peel the potatoes and onion, and cut into large chunks. Place the potatoes, onions, and eggs in the base of a food processor fitted with a steel blade.
- Process with quick pulses of the on and off button, until the potato and onions are chopped up small, about 30 seconds.
- Add the flour, baking powder, salt, and pepper. Process for a couple of seconds longer until all is well combined.
- Heat the oil in a skillet over medium-high heat. Using an ice cream scooper (you know I like to make sure they are all the same size!), scoop the mixture and drop into the hot oil. Do four latkes at a time so you don’t overcrowd the pan. Once the edges appear browned, carefully flip the latke over and cook the other side.
- Remove the latkes from the skillet, and drain on paper towels. Transfer onto a cookie sheet. At this point, I like to stick the latkes into a hot oven for 3-5 minutes just to give them a final crispiness (totally optional, though).
- You can freeze the latkes in a single layer in a large freezer bag. Just thaw and reheat in a 375°F oven for 8-10 minutes.
- Recipe originally published in Joy of Kosher with Jamie Geller Magazine Winter 2014 Subscribe Now
Leave a Reply