This recipe was generously shared with me by my friend, Tami Simpson of Ann Arbor. She makes these for her family for Hanukkah, but she also makes them throughout the year as a potato side dish. I tried squeezing the liquid out by hand, but I used the cheesecloth, which as much more efficient for me.
Makes about 15. Can be doubled, tripled, etc
Potato Latkes
Yield: 15
Cheese cloth works extremely well for squeezing out the liquid from the potatoes and onions.
Ingredients
Instructions
- Shred potatoes and onion. Wrap in cheesecloth and squeeze out excess liquid to be dry as possible.
- I actually take a handful at a time and squeeze it out by hand over a sieve.
- Beat egg then stir in flour, salt and pepper
- Use a spoon to portion out into oil and flatten with a fork so that they do not get pillowy! Use about 1/3-3/4 cup of oil in a 10-12 inch skillet. They should not float. Fry until nice and deeply golden on each side.
- Reheat or hold in oven, covered, at 275-300. Keep them crispy after frying by not wrapping up (this will steam them).