How to make the Crunchiest POTATO LATKES /Secret

Potato latkes are very common around the Chanukah season. Want to make them extra crispy? Strain out the grated potato mixture into a bowl and save the starch sediment at the bottom. Incorporating that back into the batter will help bind the latkes.

Here's what we use:

2 Ibs russet potatoes
1/2 cup grated onion
1/4 cup grated granny smith apple
2 eggs
1/4 cup matzo meal
teaspoon salt
cracked pepper
1/4 cups sunflower oil or vegetable oil

Grate potato, onion and apple, then strain into a bowl, through a cheese cloth and set aside. cover and microwave mixture for about 1:15 mints. Pour mixture into a large mixing bowl. Pour out potato liquid but save the starch sediment at the bottom of the bowl and re-constitute to the potato mixture. Add eggs, matzo meal, salt and pepper. Mix well.
Add oil to the pan on medium high heat.
Add 1/4 cup of the mixture into oil and cook 3-4 minutes per side or until golden. With a slotted spoon, place on paper towels to blot up any oil.

To keep them warm place in a 200 F. oven until you're ready to eat.

Add chopped chives, sour cream or creme fraiche and apple sauce and enjoy!

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