Ingrédients pour Potato Pancakes Latkes A La Cohen
- Idaho Potatoes
- Bermuda Onion
- 2 large eggs
- Garlic Clove
- Dry Breadcrumbs
- Baking Powder
- 1 teaspoon salt (or to taste)
- Paprika
- Fresh Ground Pepper
- Vegetable Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Potato Pancakes Latkes A La Cohen? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Potato Pancakes Latkes A La Cohen
- Cut the scrubbed, unpeeled potatoes and peeled onion into large chunks.
- Mince the garlic.
- Using a food processor with the shredding disk (or a blender with one egg added per batch, pulsing several times), shred the potatoes, onion, and garlic in batches.
- Transfer the shredded mixture to a large bowl and gently squeeze out excess liquid. Drain thoroughly.
- Add the eggs, bread crumbs, salt, and pepper. Stir to combine. The batter should be thick; add more bread crumbs if needed to hold its shape.
- Heat about 1/8 inch of vegetable oil in a large skillet over medium-high heat (approximately 350°F).
- Drop heaping tablespoons of batter into the hot oil, flattening slightly with a spatula.
- Cook until golden brown and crisp on the bottom (about 3-4 minutes), then flip and cook the other side until golden brown and cooked through (about 3-4 minutes).
- As needed, add more oil to the skillet to maintain the 1/8 inch depth.
- Cook one latke, taste it, and adjust seasoning (salt) as desired.
- Preheat oven to 200°F. Line several loaf pans with double layers of paper towels.
- Stand the cooked latkes on end in the prepared loaf pans to keep them warm in the oven.
- Yields 20-30 latkes, depending on size. (Allow at least 4 per person.)
- Enjoy your delicious, crispy latkes!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
10g
Fat
16g
Carbs
11g