Latkes
Tori Avery has lots of latke advice. This one is based on her panko version, but cut down a bit.
Makes: 14–16 latkes.
Ingredients
- 1 ⅔ lb. russet potatoes
- 1 medium onion
- ½ c. panko
- 2 eggs
- 2 tsp. potato starch (optional)
- salt and pepper to taste
Directions
- Peel and grate potatoes into ice water. Let sit 20 minutes.
- Grate onion.
- Remove potatoes to a colander.
- Squeeze potatoes and onion in a towel or cheesecloth to remove as much liquid as possible.
- Pour off ice water, reserving the starch.
- Combine all ingredients (including reserved or extra starch).
- Squeeze latkes some more into latke-shape, 3 T. at a time.
- Deep-fry 2–3 minutes per side at 360°–375°.
- Drain on a rack.
Serve hot with sour cream or applesauce.
Variants
For sweet potato latkes, reduce to 1 lb. sweet potatoes per 2 eggs, skip the ice water steps, and, optionally, replace panko with ⅓ c. flour. Optionally add scallions and ¼ tsp. cayenne pepper. Sweet potatoes can be harder to keep in one piece, so you may want to fry them more shallowly in a frying pan (rather than deep-frying them).
