Traditional Potato Latkes – Perfected
Ingredients
Units
Scale
- 3 cups Yukon Gold potatoes
- 1 large pasture-raised egg
- a generous splash of water
- 2 heaping tablespoons all-purpose flour (can use gluten-free)
- 2 tablespoons coarse cornmeal
- Generous sprinkling salt
- Canola oil for frying
- Sour cream, chives and applesauce for dipping
Instructions
- Peel the potatoes, then grate them by hand or through a processor and place in a colander. Rinse with cold water, then sprinkle with salt, toss and allow to sit for 5 minutes. Squeeze out all the water you possibly can.
- In a large mixing bowl, beat egg and splash of water until completely combined, then add potatoes and mix gently. Sprinkle flour and a pinch of salt and pepper. The mixture is already salted from the potatoes, so you won’t need much more. Mix again gently or until flour is incorporated.
- Heat a frying pan (preferably a cast-iron skillet) filled with a quarter of a cup of canola oil, to medium heat. Once oil starts to wave, add dollops of the potato mixture, patting down into a pancake shape (about a heaping silver dollar size). You want your pancake as thin as possible so they cook quickly and edges become crunchy.
- Fry for a couple minutes or until edges are light brown. Flip, fry until golden then drain on paper towels or cookie rack.
- Sprinkle with a little more salt and serve alongside applesauce and sour cream.