How to Make the Best Latkes
- 2 pounds, about 5 cups when shredded) russet potatoes, washed and peeled
- 1/4 medium white onion, minced and dried well (optional)
- 1 clove garlic, minced
- 2 large eggs
- 2 tablespoons flour
- 1 teaspoon salt
- ½ cup canola or other oil or more to fry
- Start by shredding your potatoes with a grater into a bowl of ice water. Let sit for 10 minutes. Remove potatoes, squeezing out the moisture into the water. Dry potatoes very well with towels. Let water sit 10 minutes for starch to accumulate on the bottom. Carefully drain water, reserving the white starch on the bottom. This part is optional but leads to crispier latkes. You can also add 1 tablespoon potato starch to the mix.
- Place potatoes in a large bowl, dry again very well. Then add in the onion, garlic, eggs, flour and salt and reserved starch and combine.
- Meanwhile, heat up canola oil in a large saute pan. Scoop two tablespoon dollops of the potato mixture and flatten lightly and fry until golden brown, about 3-5 minutes. Then flip and fry the other side. Season with salt, drain on a rack over paper towels. Eat with applesauce and sour cream!
To make ahead, fry the latkes as normal but do not drain them and put them on a cookie sheet. Freeze the whole sheet and then to reheat just put in the oven at 375 frozen. The oil kind of refries them. Nearly as delicious as fresh. You can also keep warm in a 200-degree F oven to keep warm for a short period of time. Enjoy!