Ingredients for Quick Golden Crispy Latkes
- Russet Potato
- Yellow Onion
- 1 large egg
- All Purpose Flour
- Salt And Pepper
- 1/4 cup peanut oil (or other high-heat oil)
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How to Make Quick Golden Crispy Latkes
- Peel 1 lb russet potatoes and 1/2 medium yellow onion. Grate using a box grater or food processor's shredding attachment.
- Place the shredded potatoes and onion in a cheesecloth or clean kitchen towel. Squeeze out as much excess liquid as possible. This is crucial for crispy latkes!
- In a large bowl, combine the squeezed potatoes and onion with 1 large egg, 1/4 cup all-purpose flour, 2 tablespoons matzah meal, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently mix with a fork until just combined.
- Heat 1/4 cup peanut oil (or other high-heat oil) in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. The oil should shimmer.
- Drop spoonfuls of the potato mixture into the hot oil, leaving space between each latke. Cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove latkes from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Keep warm in a 200°F oven while you cook the remaining latkes. Serve immediately with crème fraîche and smoked salmon.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
12g
Fat
4g
Carbs
13g
