Try our take on latkes for Passover Thick and Creamy Potato Latkes
Atwo-step technique for grating potatoes yields latkes that are crispy around the edges but still creamy in the center, with serious potato flavour. ▢ 2 lbs Yukon Gold potatoes or russet potatoes, peeled
▢ 1 medium yellow onion peeled and cut into eighths
▢ 1 large egg
▢ 4 medium scallions white and green par s, minced ▢ 3 tbsp minced fresh parsley leaves
▢ 2 tbsp matzo meal (optional)
▢ 1 ⁄ tsp table sal
▢ Ground black pepper 1 cup vegetable oil, for frying 1. Grate potatoes in a food processor it ed with a coarse shredding blade. Place hal the potatoes in a ine mesh sieve set over a medium bowl and reserve.
2.Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5 to 6 one-second pulses. Mix with reserved potato shreds in the sieve and press against sieve to drain as much liquid as possible into a bowl below. Let potato liquid stand until starch set les to bot om, about one minute. Pour of liquid, leaving starch in the bowl. Beat egg, then potato mix ure and remaining ingredients (except oil), into starch.
3.Meanwhile,
heat 1/4-inch depth of oil in a 12-inch skillet or saute pan over medium-high heat until shimmering but not smoking. Working one at a time, place 1/4 cup potato mix ure, squeezed of excess liquid and pressed into a 1/2-inch thick disc, in oil. Press gently with a nonstick spatula; repeat until ive latkes are in the pan.
4.Maintaining heat so fat bubbles around latke edges, fry until golden brown on bot om and. edges, about 3 minutes.
Turn with spatula and continue frying until golden brown all over, about 3 minutes more. Drain on a triple thickness of paper towels set on a wire rack over a jelly roll pan. Repeat with remaining potato mix ure, returning oil to temperature between each batch and replacing oil af er every second batch.
5.Season
with sal and pepper to taste and serve immediately.