A pancake, made with grated potato.
Traditionally cooked during Jewish Holidays
Serves: 4 to 6
Preparation Time: 25 minutes
Equipment: paring knife, large mixing bowl, Rotary Food Cutter, Steamer/Strainer, 11-inch Fry/Saute Skillet
3 medium russet potatoes, shredded #1 cutting cone
1 teaspoon fresh lemon juice
1 medium white onion, chopped and peeled #2 cutting cone
2 large eggs, lightly beaten.
2 tablespoons potato starch (or more) or matzo meal
¼ teaspoon garlic powder
¼ teaspoon sweet paprika
Olive oil for frying
1 tablespoon chopped fresh parsley
Sour cream (optional)
Scrub the potatoes with a vegetable brush and remove surface blemishes with a paring knife. Do not peel. Pat dry with a paper towel.
With the Rotary Food Cutter, shred the potatoes into the large mixing bowl. Fill with ice cold filtered water and add 1 teaspoon of fresh lemon juice. This will prevent the potatoes from oxidizing and turning brown. Allow to soak, 10 to 15 minutes.
To prepare the latkes, drain the potatoes slowly with the bowl tilted, you will see the potato starch that has settled at the bottom. Reserve 2 to 3 tablespoons of the potato starch as it will help to bind the latkes together.
Transfer the shredded potatoes to the steamer/strainer and rinse with filtered water. Drain and pat the potatoes dry with a paper towel or a tea towel. The less moisture in the potatoes, the better.
When you’re ready to fry, have a draining/drying rack set up close by with a layer of paper towels underneath. This is where the latkes should drain from the hot oil. I prefer draining them on a rack rather than directly on paper towels, I find they stay more crisp that way.
– The ideal temperature to fry a latke is between 360 and 375 degrees F. The best way to monitor the temperature is to use a deep fry or candy thermometer. If you don’t have one of those, here are two simple methods to test the oil’s temperature:
Drop a small piece of bread into the oil. If it takes 60 seconds to brown, the oil temperature is perfect for frying.
Place a kernel of unpopped popcorn into the oil. When the kernel pops, the oil is hot enough to fry.
Once you’ve fried several batches of latkes you’ll get a feel for how hot the oil needs to be and you won’t need to test it anymore.
– Form your latke mixture into compact patties. I generally use about 3 tablespoons of potato shred mixture per latke, depending on the recipe. I’ve found that this amount makes small/medium sized latkes that fry up extra crispy.
Place the potatoes, flesh side down, in a hot, dry skillet over medium heat. Cover the pan and close the Ultra-Temp™ control and whistle valve. The potatoes will stick at first; when finished browning, they will release easily from the pan. Using a Carico pierced turner, turn the potatoes and brown on all sides, 6 to 7 minutes per side. Cover after each turning.
To serve, brush the potatoes with olive oil and sprinkle with garlic powder, paprika and parsley.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 72; Fat Grams 0.1; Carbohydrate Grams 16; Protein Grams 1.9; Cholesterol mg 0; Sodium mg 6.
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