Potato Latkes
Light, crispy, and fried just right for any occasion. Step up your potato latke game this year by adding Caputo “00” Chef’s Flour for the highest quality touch.
- Yield: 10-12
- Prep Time: 20 min
- Cook Time: 10-15 min
Ingredients
Potato Lakes
1 lb Russet Potatoes, peeled
2 Small Shallots
1 Egg
1 Tablespoon Salt
1/2 Tablespoon Pepper
Optional Toppings
Apple Sauce
Sour Cream, Dill, and Chives
Crème Fraîche and Caviar
Instructions
- Wash, dry, and peel russet potatoes and cut into 2-inch quarters.
- In a food processor fitted with a grater attachment, drop your potatoes in one by one until they shred completely. You can substitute a box grater if needed.
- Place your shredded potatoes in a cheesecloth and strain out the excess water. Keep wrapped in cheesecloth and set aside. You can substitute a dish towel if needed.
- Peel and cut off the root of the shallots. Shred in the food processor or using a box grater. Place in a separate piece of cheesecloth and strain.
- Strain both potatoes and shallots 2–3 more times until no liquid comes out.
- In a large bowl, add potatoes, shallots, Caputo “00” Chef’s Flour, 1 beaten egg, salt, and pepper. Combine and mix well.
- In a large skillet, add 1 ½ cups of Olitalia Freinn High Oleic Sunflower Oil. The oil should be a ¼ of an inch high in the pan. Heat the oil to 350F before frying.
- Using 2 spoons, carefully drop 1 heaping spoonful at a time, and use the 2nd spoon to flatten out the pancake to your desired thickness and assist the shaping of the latkes. Fry on high heat, and once the edges start to brown, it's ready to be flipped! Repeat with the remaining batter.
- Once crispy, place on a sheet pan lined with a wire rack or a paper towel and sprinkle with flaky salt.
- Serve warm with any optional topping :)