Latkes Recipe Potato Starch

Slowly the starch from the potatoes will settle at the bottom of the bowl and you can dump the remaining liquid.

Latkes recipe potato starch. Mix together with your hands until well combined about 2 3 minutes. The schmaltz will add more savory flavor to the latkes. Add the onion eggs flour potato starch salt and pepper to the potatoes.

In a large bowl you can use the salt water bowl just rinsed and dried beat the eggs for 1 minute until well combined and slightly lighter in color. Heat a cast iron skillet over medium low heat. In a clean large bowl combine the shredded potatoes and onions potato starch 1 egg salt and pepper and gently mix to combine.

Heat slowly over medium to about 365 degrees f. When the oil is hot scoop out some of the latke mixture about 1 4 cup per serving into your hand. Place a large heavy skillet preferably cast iron over medium heat and warm while you mix the latke mixture.

In a large bowl mix together the shredded potatoes onions eggs breadcrumbs potato starch salt and pepper. Tie the cheesecloth around the handle of a wooden spoon for extra leverage in squeezing. Preheat oven to 200 degrees.

To get crispy latkes the potato and onion mixture needs to be dry. Once heated about 3 minutes add some canola oil. Using a strainer or slotted spoon transfer potatoes reserving liquid to another large bowl lined with a clean kitchen towel.

A tea towel absorbs the liquid and starch while cheesecloth lets it pass right through. If the mixture seems too dry and crumbly add another egg. Add salt and pepper to taste.