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Drain the grated potato well add it to the rest of the ingredients and mix immediately.
Latke recipe my jewish learning. Salt in a separate bowl. Place the eggs flour fried onion and 2 tsp. It s not a big secret it just requires a few easy steps to ensure crispy golden latkes every time.
1 cup peeled and shredded idaho or russet potato about 12 ounces 1 large potato cup rye or whole wheat flour or more as needed to hold the raw latkes together. Peel and finely grate the potatoes. Heat slowly over medium to about 365 degrees f.
The schmaltz will add more savory flavor to the latkes. This is to remove the starchy liquid which could make the latkes soggy. Making crispy potato latkes is a skill every jewish cook wants to master.
While oil is heating use the fork to stir the matzo meal beaten eggs potato starch salt and pepper into the potato and onion shreds. 1 cup soft goat cheese about 5 ounces 1 large egg lightly beaten. I add about 1 1 4 tsp salt and 1 2 tsp pepper.
Beat the eggs lightly with salt add to the potatoes and stir well. And we ve got. Immediately transfer the grated potato to a bowl of cold water.
2 tbsp neutral oil such as canola plus more as needed for frying.
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