Potato Latkes | Everyday Food with Sarah Carey

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 2.5 lbs of russet potatoes and place them in a bowl of water to prevent discoloration if needed.

Grate the onion and potatoes using a box grater or food processor.

Squeeze out excess moisture from the grated mixture using a kitchen towel.

Leave the starch at the bottom of the bowl after squeezing out the liquid.

Add the grated potatoes and onion to the bowl with the starch.

Mix in 3 large eggs, 1.5 teaspoons of coarse salt, 0.5 cup of potato starch, and 0.5 teaspoon of baking powder until combined.

Heat 1 cup of oil in a skillet over medium-high heat until a little of the mixture sizzles.

Scoop the mixture into the hot oil, pressing down slightly to flatten.

Fry until golden brown on one side, then carefully flip to the other side.

Remove latkes from the skillet and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens