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
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 :)
Products Used In The Recipe
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About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.