Do you wanna learn how to make the crispiest potato latkes you’ve ever tasted? Keep reading! We have some great tips, including some by one of the hottest chefs in the Philadelphia area!
- 2 lbs russet potatoes, peeled
- 2 eggs ( see note 2 for our vegan version)
- 1/4 cup all-purpose flour (See note 3 for gluten-free)
- 2 tsp salt
- 3/4 cup oil for frying
- A baby carrot or a piece of carrot to keep oil clean (optional) (read tips above)
- Place the peeled potatoes in a large bowl and fill it with cold water. Set aside
- Heat the oil in a skillet ( preferably cast iron), over medium heat
- Mix the eggs, flour and salt in a large bowl and set aside
- Spiralize the potatoes (you can also shred them by hand or in the food processor ), making sure to cut them into smaller strands.
- Add the potatoes to the egg mixture and mix well until the potatoes are well coated
- Working with 1/4 cup of mixture at a time (you may have to cut the strands shorter, again) form a loose ball and flatten it to form the latkes
- To check if the temperature of the oil is correct, drop one small potato latke on the skillet and cook 10 minutes per side. It should turn golden brown without burning. If it burns or is too dark, reduce the temperature; if it’s too light and soggy, increase it. See Note 4
- Place the cooked latkes in a plate lined with 2 paper towels to absorb the excess oil
- Potato latkes are best enjoyed when freshly made. To reheat, place them in a 300F oven until warm and crispy
- We calculated calories based on how much oil the potato latkes absorbed while frying.
- Use 1/4 cup of vegan mayo per pound of potatoes
- You may replace flour for 1 to 1 gluten free flour. You may also use chickpea flour
- Potato latkes made with shredded potatoes will need to be cooked less time, just test one.
- Serving Size: 1 potato latke
- Calories: 71
- Sugar: .3
- Sodium: 241
- Fat: 3.3
- Saturated Fat: 0.6
- Unsaturated Fat: 2.6
- Trans Fat: 0
- Carbohydrates: 9.3
- Fiber: .8
- Protein: 1.8
- Cholesterol: 0