| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
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Ingredients
- 5 large russet potatoes
- 1 teaspoon salt or to taste
- large russet potatoes teaspoon black pepper
- ½ cup flour
- 4 eggs beaten
- 1 teaspoon baking powder
- 2 shallots
- 5 garlic cloves
- 1 yellow onion
Ingredients
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Instructions
- In a food processor fitted with the blade attachment, blend the garlic, shallots and onion.
- Change the blade attachment to the shredder. Peel, wash and shred the potatoes. After, empty the mixture into a kitchen towel and squeeze out all of the liquid. Open the towel, fluff the mixture and squeeze 1 more time. You may have to do this in 2 segments, as there will be a lot of the potato mixture.
- Empty the drained potato mixture into a large bowl. Add salt, pepper, flour, eggs, and baking powder and mix by hand.
- In a large skillet, pour vegetable oil ¼” from the bottom. Heat to medium and test with a small piece of potato- the mixture should sizzle.
- Using a 1 ½ Tablespoon scoop, scoop and drop the mixture into the oil. Flatten them out with a spatula to ensure an even distribution. Cook on each side about 4 minutes depending on the heat level. The bottom should be a nice golden brown color.
- Once the latke is done cooking, transfer to a cookie sheet lined with foil and 2 paper towels on top. Sprinkle a little salt on top while it’s still hot. Serve immediately.
- You can keep them warm in a 300 degree oven until you serve them.
- Freezer friendly: put the latkes in a freezer bag and freeze for up to 3 weeks. Place them on a cookie sheet and into a 350 degree oven for 15-20 minutes to re-crisp.
Recipe Notes
I have 2 major tips that will make a world of a difference:
- Squeeze out the shredded potato onion mixture 2 times in a towel.
- After scooping the mixture and dropping it into the oil, gently flatten with a spatula.