Tradition is set with crispy potato latke especially when it’s topped with applesauce, chives, and sour cream. Who says you need a holiday to eat this delicious treat? Here, we have a variety of recipes for potato latkes from traditional to mixed root vegetables.
Before making this, make sure to use high-heat oil to prevent the potatoes from burning quickly. You want to pay attention to the cooking and set the temperature at 325 to 350 Fahrenheit. When you do this correctly, you’ll be rewarded with crispy latkes that are tasty and non-greasy. Let’s get started, shall we?
1 yellow onion
1 1/2 tsp kosher salt
3 russet potatoes
3 large eggs
32 ounces vegetable oil or safflower oil
1/2 tsp black pepper
1/2 cup superfine brown rice flour
-Set the oven at 170 Fahrenheit to preheat. Line it with a baking sheet along with paper towel layers.
-Peel the potatoes and cut them to fit the food processor. After that, place them in cold water to prevent them from discoloration.
-Cut your onion in half and using a grater, grate the onions and potatoes together. Transfer all of them to a large bowl. With a cutting blade, take half of the mixture and grind it. Combine it with the remaining mixture.
-Line a colander with a bowl and place the potato mixture in there. You want to squeeze the liquid out of them. Keep going until the mixture is dry. When there’s too much liquid in the mixture, the latke tends to get greasy.
-Discard the liquid from the bowl, and place the potato combination with salt, pepper, and flour.
-Using a cast-iron skillet, fill it with 1/4 inch of vegetable oil. Keep the temperature between 325-350 Fahrenheit.
-Scoop about 1/4 cup of batter, and flatten then our so they have a diameter of about 4 inches. Fry it for about 3 to 4 minutes until they’re brown. Flip the half and so the same for the same amount of time.
-When you’re done, place them on top of the baking sheet. Put them in the over until all potato latkes are finished.
-Serve and enjoy!