Yael’s Kitchen: Making Latkes

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch is often cheaper.

Peel and grate the potatoes and onions in separate bowls.

If not grating immediately, place potatoes in cold water to prevent drying out.

Drain the grated potatoes and onions using a paper towel, cheesecloth, or clean kitchen towel.

Combine the drained potato and onion mixture in a large bowl.

Stir in the eggs.

Add flour one tablespoon at a time until the mixture holds together as a wet paste, using up to four tablespoons as needed.

Season with salt and pepper to taste.

Heat 1 to 2 inches of canola oil in a large deep pan over medium to high heat.

Take a spoonful of the mixture, shape it into a round and flat patty, and place it in the hot oil.

Fry for around two minutes on each side until golden brown and crispy.

Use tongs to lift the finished latkes out of the oil and place them on a paper towel to drain.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens