CLASSIC LATKES
Potato pancakes make for festive starters at any party. Serve them with toppers like creme fraiche, trout roe, smoked trout, and lingonberry jam.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Yield Makes 24
Number Of Ingredients 8
Steps:
- In a small bowl, stir together potato starch, baking powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; set aside. Peel potatoes; place in a bowl of cold water. On the large holes of a box grater, grate potatoes and onion. Transfer to a fine sieve lined with cheesecloth and set over a large bowl.
- Gather mixture in cheesecloth and squeeze moisture out into bowl. Let stand until a white paste settles to bottom of bowl, about 2 minutes. Remove sieve; pour liquid out of bowl and discard, leaving behind white paste.
- Add potato-onion mixture to bowl and sprinkle with baking-powder mixture; toss to coat. Add eggs; stir to combine.
- Heat 1/4 inch oil in a large, heavy skillet (preferably cast iron) over medium-high until hot but not smoking. (Test with a shred of potato; if it sizzles immediately, it's ready). Reduce heat to medium. Working in batches to avoid crowding, scoop a scant 1/4 cup of potato mixture into oil; flatten with a spatula to 1/4 inch thick. Fry, turning once, until golden brown and crisp, 3 to 4 minutes per side. Using a slotted spatula, transfer to paper towels set over a baking sheet. Sprinkle with flaky salt. Repeat, stirring potato mixture between batches, and adjusting heat as needed while frying. Serve immediately.
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Kaiyum Khan
[email protected]I'll pass.
SPARATIKK CREATIONS
[email protected]Meh.
Konstantin Divelbiss
[email protected]These latkes were a total disaster! They fell apart in the pan, and they tasted terrible.
Eliam Jordan
[email protected]I thought these latkes were just okay. They were a little too greasy for my taste.
Massum Vai
[email protected]These latkes were a little too thick for my taste, but they still had a good flavor.
Angela Garvin
[email protected]I'm so glad I found this recipe. These latkes are now my go-to Hanukkah dish.
tahir abbasi
[email protected]These latkes were the perfect addition to my Hanukkah dinner. Everyone loved them!
Mercedes Arias
[email protected]I would definitely make these latkes again. They were so good!
Yonahr Timotheo
[email protected]These latkes were a total disaster! They fell apart in the pan, and they tasted terrible.
Ifunanya Thomas
[email protected]I thought these latkes were just okay. They were a little bland for my taste.
Md Mone
[email protected]These latkes were a little too greasy for my taste, but they still had a good flavor.
Smrity KHandakar
[email protected]I've never made latkes before, but this recipe made it so easy. They turned out great!
Md Shahed Hasan
[email protected]Delicious!
Commanda Panda
[email protected]These latkes were so easy to make! I had them on the table in under 30 minutes.
tracy lynn
[email protected]I'm not a huge fan of latkes, but I have to say, these were pretty good. The crispy exterior and fluffy interior were perfection.
Steven Amburgey
[email protected]These latkes were a hit at my Hanukkah party! Everyone loved them, and they were gone in no time.
Nizzary Apparel
[email protected]I've made latkes many times before, but this recipe is by far the best. The latkes are so crispy and flavorful, and they held together perfectly.
Heincey Vulimu
[email protected]These latkes were crispy and delicious! I used Yukon Gold potatoes, and they held together really well. The onion added a nice flavor, and the salt and pepper helped to balance everything out.