Basic Potato Latkes
Prep time
Cook time
Total time
This recipe was shared with us by my friend Levana. She is a cookbook author who is known worldwide for her kosher recipes, and her most recent title is The Whole Foods Kosher Kitchen.
Author: Levana Kirschenbaum
Serves: about 24 latkes
Ingredients
- 1 cup all-purpose flour (see post above for gluten-free options)
- 4 eggs (see post above for vegan options)
- 1 large onion, finely grated
- Salt, to taste
- Black pepper, to taste
- Pinch nutmeg
- 8 large Russet potatoes, peeled and grated very thin for smooth texture, or coarser for crunchier texture
- Oil, for frying
Instructions
- Put the flour, eggs, onion, salt, pepper, and nutmeg in a large bowl and mix to thoroughly combine.
- Add the potatoes and stir to thoroughly combine, but do not squeeze (you don't want to extract moisture). Work very quickly to avoid discolored potatoes.
- Heat about ¼-inch of oil in a large skillet over medium-high heat.
- Form some of the potato mixture into small-to-medium sized patties.
- Add the patties to the oil, with some space between each.
- Flip the patties when the edges of the latkes are golden and crispy, about 3 to 5 minutes. Cook until the second side is browned, about 3 to 5 minutes.
- Remove the latkes to a paper towel-lined plate to drain, and optionally sprinkle the patties with a little salt while still warm.
- Repeat steps 4 through 7 until the potato mixture is used up. Serve the latkes warm with your dairy-free topping of choice.
Notes
Make-Ahead Option: Latkes are best when eaten fresh, but these can be made in advance. Reheat them on a baking sheet in a 300ºF oven for about 15 minutes, or until they are hot and crisp.
Sweet Potato Latkes Option: Substitute sweet potatoes (about 5 pounds) for the regular potatoes. Optionally add brown sugar, cinnamon and ginger to taste.
Potato Kugel Option: Add ⅓ cup oil to the potato latke batter. Pour the batter into a greased loaf or square baking dish, and bake uncovered at 375ºF for 1 hour or until the top is golden brown.
Sweet Potato Latkes Option: Substitute sweet potatoes (about 5 pounds) for the regular potatoes. Optionally add brown sugar, cinnamon and ginger to taste.
Potato Kugel Option: Add ⅓ cup oil to the potato latke batter. Pour the batter into a greased loaf or square baking dish, and bake uncovered at 375ºF for 1 hour or until the top is golden brown.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/potato-latkes-dairy-free-topping