Monday, July 17, 2017

Crispy Potato Latkes

Crispy Potato Latkes
2 pounds russet potatoes, unpeeled, scrubbed, and shredded
1/2 cup grated onion
Salt anad pepper
2 large eggs, lightly beaten
2 teaspoons minced fresh parsley
vegetable oil

Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 200 degrees. 

Toss potatoes, onion, and 1 teaspoon salt in bowl.  Place half of potato mixture in center of dish towel.  Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup.  

Transfer drained potato mixture to the second bowl and repeat the process with remaining potato mixture.  Set potato liquid aside and let stand for starch to settle at bottom, at least 5 minutes.

Cover the potato mixture and microwave until just warmed through but not hot, 1 to 2 minutes, stirring mixture with fork every 30 seconds.  Spread potato mixture evenly over second rimmed baking sheet and let cool for 10 minutes.  Don't wish out bowl.

Pour off water from reserved potato liquid, leaving potato starch in measuring cup.  Add eggs and stir until smooth.  Return cooled potato mixture to bowl.   Add parsley, 1/4 teaspoon pepper, and potato starch mixture and toss until evenly combined.

Set a wire rack in a clean rimmed baking sheet and line with a triple layer of paper towels.  

Heat 1/4 inch depth oil in a 12" skillet over medium-high heat until shimmering but not smoking (350 degrees).  Place 1/4 cup mounds of potato mixture in oil and press with with non-stick spatula into 1/3 " disk.  Repeat until 5 latkes are in pan.  Cook adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes longer.  Drain on paper towels and transfer to sheet in oven.  

Repeat with remaining potato mixture, adding oil to maintain 1/4 inch depth and returning oil to 350 degrees between batches.  Season with salt and pepper to taste, and serve immediately. 

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