Potato Latkes Recipe for Hanukkah- Martha Stewart

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch is often cheaper.

Peel the large russet potatoes.

Grate the potatoes using a hand grater, making long strips for a lacy texture or crosswise for a denser texture.

Immediately place the grated potatoes into ice water to keep them from browning.

Optionally, use a food processor with a grating attachment to grate the potatoes quickly, ensuring to empty the bowl often.

Strain the grated potatoes using a cheesecloth or towel lined strainer over a bowl to catch the starch.

Let the grated potatoes drain for about 15 to 20 minutes.

In the bottom of the bowl, collect the potato starch that has accumulated and incorporate it back into the drained potatoes.

Add about 1 cup of beer to the potato mixture.

Stir in 3 teaspoons of all-purpose flour and 2 beaten eggs.

Grate a very fine white onion and add it to the mixture.

Season the mixture with 1 tablespoon of salt and black pepper to taste.

Heat grapeseed oil or safflower oil until very hot in a skillet.

Using your fingers, pick up a little pile of the potato mixture and place it into the hot oil, shaping it as desired.

Cook until golden brown on one side, then turn them over and press down slightly to ensure even cooking.

Continue cooking until both sides are a beautiful golden brown, avoiding any insipid creamy color.

Serve the latkes topped with pink applesauce made from red-skinned apples and a little lemon juice, and a dollop of creme fraiche.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens