Potato Pancakes Latkes

Potato Latkes (recipe below) can be enjoyed every which way. I also love adding a variety of colored potatoes and sometimes blend in sweet potatoes for that perfectly sweet but savory addition. This oldie but goodie is a favorite way to eat through leftovers (if you have any). Extra crispy and big potato latke, 7-minute egg, thick and creamy Greek yogurt loaded with herbs, lemon zest, more fresh herbs, silk chili flakes, hot sauce, flaky sea salt and fresh ground pepper. 

How to follows, but truth be told, I vary it almost every time, as I mix it up until it looks “right”. but I can at least give you a solid place from which to launch! And, these are not limited to the holiday season. Enjoy all year long.

Notes- 

I am sensitive to alliums, which is why a cook the onion first, you may skip this step and mix them right in.

Grated potatoes can discolor when exposed to air so you should not grate them in advance. Once grated, simple work quickly (but no need to crazy rush).

Here it is:

Approx 2 lbs grated potatoes (pref a starchier variety but all will work, including sweet potatoes). Peeling white potatoes optional but be sure to scrub clean.

1 small onion, finely chopped or minced 

2 eggs

2 Tbs flour 

2 tsp potato starch (optional)

1 tsp baking powder (also optional, but yields slightly crispier results)

Sea salt

Fresh ground pepper

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-Finely dice onion and sauté until translucent or caramelized, remove from pan. Set aside.

-Grate potatoes (box grater is fine, food processor easier) and place in a strainer over a large bowl. Lightly salt and toss by hand to distribute. Set aside.

-Wrap grated potatoes in a double layer of cheese cloth or a clean dish towel. Squeeze the life out of them catching the water in the bowl. You want them as dry as possible. Separately, set aside grated potatoes and the bowl of captured liquid

-From large bowl, pour all potato water off allowing the starch that has settled in the bottom to remain (or, skip this and add 2 tsp potato starch). Add eggs and flour and beat to combine. Place all remaining ingredients, including onion, in the bowl and mix together with a large fork and/or your hands. Season with salt and pepper. Heat olive oil in a pan until it shimmers, but doesn’t smoke (about 350-375F). Spoon loose piles of potato mixture into pan and gently press with a spatula but do NOT compress and, do NOT crowd the pan. Flip when deeply golden brown and continue. Serve immediately.