CRISPY POTATO LATKES
I love potato pancakes, but this recipe far exceeds any I've ever tried. I recently saw Tyler Florence make these on Food 911, and I couldn't wait to make them. I hope you enjoy them as my hubby & I do!
Provided by Jodee Patterson
Categories Potato
Time 34m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
- Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
- Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
- Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
- For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
- Fry for 3-4 minutes on each side, until golden.
- Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
- Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
- Serve immediately with desired condiment (applesauce or sour cream), if desired.
- This recipe yields (about) 20 pancakes (4")each in size.
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John SullZ
[email protected]These latkes were good, but I've had better.
Jecinta Wanja
[email protected]I followed the recipe exactly, but my latkes didn't turn out as crispy as I would have liked.
Angelique Senekal
[email protected]These latkes were a bit too greasy for my taste.
M Rahman 786 M Rahman 786
[email protected]I made these latkes for Hanukkah last year, and they were a huge success. Everyone loved them!
Elizabeth Namukisa
[email protected]These latkes were so easy to make, and they turned out perfectly! I'm not the best cook, but I was able to follow the recipe easily and the latkes came out delicious.
Sabina Ifeanyi
[email protected]I've made these latkes several times now, and they're always a hit! They're crispy on the outside and fluffy on the inside, and the flavor is perfect. I usually serve them with sour cream and applesauce, but they're also great on their own.