LATKES
let’s settle the debate once and for all:
fried or baked?
8-10 servings
Ingredients:
1 1/2 lbs russet potatoes
1 onion
2 tbsp flour
Salt and pepper (to preference)
1 egg
1 cup canola oil
Applesauce or sour cream for serving (video coming soon)
The Blistered Peppers Take:
A lot of y’all wanted a latke tutorial for Hanukkah. I understood the assignment, but had to do some trial first. So, naturally… we fried them. We baked them. We compared the two. And I must to admit they came out fireee….
Recipe:
Using a food processor, shred the potatoes and onion.
Transfer the mixture to a thin kitchen towel or cheese cloth. Wring out the mixture over a large bowl so the liquid drains into the bowl - you’ll need this later. Let sit and wring again… there is always more liquid! When the liquid and potato starch has clearly separated in the bowl, you can proceed to the next step.
Pour the liquid out of the bowl, the starch should remain at the bottom of the bowl. Transfer the potato and onion mixture into the bowl with the remaining starch; this will help to bind the mixture. Add flour, salt, pepper, and one egg. Once combined, start forming the latkes, making sure to squeeze them tightly together and leaving behind any remaining liquid.
FRYING: heat oil in pan, add latkes, and cook for 4-5 minutes per side. As you flip the latke, use a spatula to press down on each latke ensuring they don’t fall apart.
To test that the oil is hot enough to begin frying, place a wooden spatula in the oil. If bubbles form around the spatula, you’re ready to fry!
BAKING: heat the oven to 425 degrees. Place a sheet pan in the oven with 1/2 cup of oil for 10 minutes. Add latkes to the sheet pan and bake for 15-20 minutes until golden brown. Flip the latkes, making sure to press down on each latke ensuring they don’t fall apart, and bake for another 10-15 minutes.
Whether frying or baking, make sure to cool latkes on a paper towel and sprinkle with sea salt for extra crispiness and flavor!
Enjoy with a side of apple sauce and/or sour cream!
