This is adapted from Joan Nathan’s classic recipe.
Traditional Potato Latkes with Green Onions
Servings
6 Servings
Ingredients
- 2 pounds russet potatoes
- 1 Medium onion
- 1/2 cup chopped scallions
- 1 large egg beaten
- Salt and pepper to taste
- Olive oil for frying
Instructions
Preparation
- 1 Peel the potatoes and place in cold water. Using a food processor, shred or grate the potatoes and onions. 2 Place together into a clean kitchen towel and squeeze out all the water over a bowl. The potatoe starch will settle to the bottom; reserve the starch after pouring off the water. 3 Mix the potato starch in with the potato and onion. Add the egg, salt and pepper. 4 Heat a griddle or frying pan with a thin coat of oil. Using 2 tablespoons of potato mixture at a time, flatten the mixturei n the palm of your hands and place onto pan. Flatten with spatula and fry until golden. 5 Flip the pancake and fry until golden. Remove to paper towels. Serve immediately or freeze and crisp in a 350 degree oven.
Special instructions
- This is adapted from Joan Nathan’s classic recipe.
You can freeze them. The best way is to lay them out on a cookie sheet after cooking and cooling and freeze them in one layer. After they are frozen you can put them on top of each other in ziploc. If you don’t have the space for that, then try putting a sheet of wax paper or parchment paper between layers so they don’t stick together. When ready to eat, preheat the oven and layout the latkes in a single layer. Bake at about 400 for 5-6 minutes.
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can you freeze potato latkes???? and how if possible…..