Potato Latkes | Smitten Kitchen with Deb Perelman

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds flavor and nutrition, while cornstarch is a gluten-free option.

Peel the russet potatoes.

Grate the potatoes and yellow onion using a food processor for longer strands.

Place the grated potato and onion into a lint-free kitchen towel and wring out excess moisture.

Season the mixture with 1 teaspoon of salt and a generous amount of black pepper.

Add 1/4 cup of potato starch and a pinch of baking powder to the mixture and toss together with a fork.

Add 1 egg to the mixture and combine until everything is well mixed.

Heat peanut oil in a large skillet over medium heat until shimmering, checking by flicking a drop of water into the oil.

Scoop small amounts of the potato mixture into the hot oil, flattening them slightly as you add them.

Fry the latkes until they are golden brown on one side, then flip and fry until golden brown on the other side.

Remove the latkes from the oil and drain on paper towels to remove excess oil.

Season the latkes lightly with salt immediately after frying.

Serve the latkes hot with toppings like sour cream, applesauce, caviar, or creme fraiche.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens