Latkes
Ingredients
- 1 -1/2 pounds russet potatoes peeled
- 1/4 cup finely chopped shallots
- 2 large eggs, lightly beaten
- 2 tablespoons flour (or more)
- 1 1/2 teaspoons salt and freshly ground black pepper
- Vegetable oil for frying
Instructions
- In a food processor grate the potatoes.
- Line a sieve with cheesecloth and transfer potatoes to the sieve.
- Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. Pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
- To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper.
- Return drained potatoes to this mixture and toss to combine
- Preheat oven to 200 degrees.
- Line a baking pan with paper towels.
- When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot.
- Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides.
- Eat right away or keep warm in oven.
- Serve with applesauce and sour cream