Recipe Potato Latkes Jewish

Of oil in a frying pan over medium heat.

Recipe potato latkes jewish. I ve tried other recipes and always return to these. Peel and finely grate the potatoes. The schmaltz will add more savory flavor to the latkes.

Heat oil to medium high heat in a large skillet. I usually end up having to make a second batch because they disappear so quickly. In a large skillet heat a couple of tablespoons of olive oil and a teaspoon or so of butter over medium heat until the butter has melted and the fat is hot.

Put them straight into cold water then drain and squeeze them as dry as you can by pressing them with your hands in a colander. Salt in a separate bowl. Grate the potatoes by hand or in a food processor.

Add enough flour so that the mixture holds together. Immediately transfer the grated potato to a bowl of cold water. Using a large spoon place potatoes in oil and flatten with the back of the spoon.

Heat slowly over medium to about 365 degrees f. This is my mother s recipe which is honestly the best latke i ve had. I add about 1 1 4 tsp salt and 1 2 tsp pepper.

Making homemade latkes is pretty straight forward shredded potatoes and grated onions are mixed with an egg and a little flour and pan fried until brown and crispy. This is to remove the starchy liquid which could make the latkes soggy. Pour 1 inch of oil into a large deep frying pan.