Latkes are a potato pancake, made during the traditional Jewish Holiday of Chanukah. Similar to Hashbrowns or Potato pancakes, these crispy little bites are usually fried in plenty of oil and served with applesauce and sour cream. The secret to really crispy latkes is to keep the oil very fresh, the potatoes very dry and short, and the temperature of the oil just right. Follow our instructions carefully for best results.
2 pounds russet potato or other starchy potato, well scrubbed, peeled, then cut into 2 inch thicknesses
1/2 c minced onion, optional
1 tsp salt
2 large eggs, beaten
1 Tbsp Better Batter Gluten Free Flour
additional salt and black pepper to taste
oil for frying (use a neutral oil appropriate for high heat)
chopped parsley, for garnish, optional
This will take some preparation and time, so begin the recipe at least an hour and up to 24 hours before you want the finished latkes to be served.
Scrub, peel, and cut potatoes, then shred in the large holes of a box mixer, or run through the grater plate of a food processor, to create shreds.
Gather shreds into a large bowl and Cover with water. Allow to sit at least 30 minutes, and up to 24 hours.
Drain the water from the shreds as best as you can. Salt shreds thoroughly with 1 tsp of salt and allow to sit another 5 minutes. Place shreds into a clean, large terry cloth towel and squeeze as much excess moisture out of the shreds as possible – the shreds should be quite dry.
Place shreds into a large microwave safe bowl and microwave for two minutes, stirring every 30 seconds, to soften shreds. You do not want the shreds to cook fully, but they should be warm. Allow shreds to cool completely.
Stir in Better Batter flour and beaten eggs into the shreds, coating evenly and thoroughly with the egg mixture and flour. Shreds should become rather sticky. Season with additional salt and pepper, if desired (we like up to 1/4 tsp of each). Potatoes should still be room temperature or slightly warm.
In a very heavy skillet over medium high heat, heat 1/4 inch of oil to 350 degrees. It is important to keep the oil at 350 degrees.
Measure out 1/4 cup sized portions of shreds and place into the hot oil, leaving at least an inch between mounds. Slightly flatten to disks about 3 inches wide by 1/3 inch thick. You should be able to fit 3 to 4 latkes in the pan at a time.
Fry about 3 minutes per side, or until latkes are golden brown and crisp along the edges, or about 6 minutes total. Repeat until potato mixture is used up.
To keep warm, place on a rack over a baking sheet, in a 200 degree oven.
TO OVEN FRY
Preheat oven to 425 degrees.
Line several rimmed cookie sheets with parchment paper or non stick foil (non stick side up). Pour 1/2 c of oil into the pan and swirl to evenly distribute. Place pans in oven for at least 10 minutes to heat thoroughly.
Remove pans from oven. Measure out 1/4 cup sized portions of shreds and place into the hot oil, leaving at least an inch between mounds. Slightly flatten to disks about 3 inches wide by 1/3 inch thick. You should get 8 to 12 latkes per pan. Return to oven.
Bake for 15 to 20 minutes or until the bottoms are golden brown and crisp. Remove pans from oven and very carefully flip the latkes, taking care not to spatter the oil. Return to oven and continue to bake another 10-15 minutes, or until latkes are golden and crisp.