How to Make Any Latke The Best Latke

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch is often cheaper.

Grab an apron to protect your clothing from oil splatters.

Peel Idaho potatoes and leave them in cold water to prevent browning.

Pat the potatoes dry with a towel to eliminate as much water as possible.

Grate the potatoes to maximize crispiness, as the shreds will turn into crispy bits.

Carefully discard the water from the bowl, keeping the white starch at the bottom.

Place a kitchen towel in the bowl with the starch and add the grated potatoes into the center of the towel.

Scrape off any remaining starch from the towel and add it to the grated potatoes.

Crack 2 eggs into the bowl with the potatoes, then add salt and coarse black pepper.

Incorporate the starch, egg, salt, and pepper thoroughly, ensuring to mix down to the bottom of the bowl.

Prepare a cooling rack with tinfoil underneath for easy cleanup after frying.

Cut a carrot into pieces and add it to the oil to prevent the oil from turning brown.

Pour oil into the pan, filling it enough to distribute heat evenly without deep-frying.

Set the heat to medium-high and add the latkes to the pan, making sure to add the carrot as well.

Cook the latkes until crispy on the edges, then flip them using two spatulas.

After 2-3 minutes on the second side, remove the latkes from the oil and place them on the cooling rack.

Sprinkle hot crispy latkes with a little salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens