Source CSA member and culinary instructor, Chef Gretchen’s
These are always a big hit in our family. Never can make enough. – Chef Gretchen
I like to serve with applesauce – Farm-wife Diane Riehm
- 12 oz potatoes peeled
- 2 Tablespoons finely chopped onion
- 1 large egg, lightly beaten
- 1 tablespoon flour; or more
- ¾ teaspoon salt and freshly ground black pepper
- Vegetable oil for frying
- In a food processor or box grater, grate the potatoes.
- Transfer potatoes to a colander or sieve placed over a bowl.
- Press and squeeze out moisture.
- Let potatoes drain for 15 minutes.
- Pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
- To that starch add shallots, eggs, flour, half the salt, and pepper.
- Return drained potatoes to this mixture and toss to combine.
- Preheat oven to 200 degrees. Line a baking pan with paper towels.
- When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium-high heat until hot. Gently drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side
- Latkes should be golden and crisp on both sides.
- Eat right away or keep warm in the oven.
- Traditionally served with applesauce or sour cream or cottage cheese mixed with sour cream.