Classic Latkes by Food Wishes


2 1/4 pounds russet potato, peeled
1/2 yellow onion, peeled
2 large eggs
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne
vegetable oil, as needed
3-4 ounces thinly sliced smoked salmon
4 tablespoon sour cream
1/4 cup fresh dill, chopped


Grate your potatoes and onions into cold water

Let the potato and onion mixture sit in the cold water for 15-20 minutes

In the mean time, prepare your eggs and flour batter

Combine your eggs, flour, salt, pepper and mix until smooth

Take the potato and onion out of the water and squeeze, squeeze, squeeze the water out (**Food Wishes does not save the water, but ChopCast suggests you do!)

After you take all your potatoes and onions out of the water, let the starch in the water settle to the bottom – will only take a few minutes

Drain off the water and you will be left with white silky starch at the bottom – add this to your flour and egg batter

Add the dried potatoes and onions to your egg and flour batter and mix well

Heat a pan with vegetable oil or clarified butter – 1/4 inch to 1/2 inch of oil (you need a lot of oil)

There are two ways you can tell your oil is hot: either its shimmering (not smoking) or you can put a chopstick in the oil and bubbles should form around the chopstick

Cook your latkes about 5 minutes per side – do not flip them more than once.  If you do the latkes just absorb more oil

Recipe from Food Wishes 



You can be the first one to leave a comment.

Leave a Comment