Latka
Crispy fried Jewish potato pancakes made with shredded russet potatoes, egg, and panko.
Ingredients
- — smoked salmon
- — dill
- 2 cream cheese
- — pastrami
- — whole grain mustard
- — cornichon
- — red pepper jelly
- — yogurt
- — pomegranate seeds
- — sliced habanero
- — honey
- 4 large russet potatoes
- — onion
- 3 large eggs
- 1 cup panko breadcrumbs
Equipment
- box grater
- bowl
Instructions
Optional Toppings
smoked salmon , dill , and cream cheese pastrami , whole grain mustard , and cornichon cream cheese and red pepper jelly yogurt , pomegranate seeds , sliced habanero , and honey
Start by peeling the 4 large russet potatoes and then grating them using a box grater . Also grate a small onion along with the potatoes.
Dump the grated potatoes and onion onto a fresh/clean kitchen towel, twist into a tight bundle and wring all the excess water out of the potatoes into a separate bowl . You should end up with about a 1/2 cup of water from 4 potatoes.
Once all the water has been wrung out of the potatoes, put the bowl with the potato water aside. Don't throw away any of the potato water.
After the potato water has sat in the bowl for about 5 minutes , all the starch will set at the bottom. Empty the water into a separate bowl, leaving just the starch in the bowl.
At this point, start by adding the 3 large eggs to the bowl and beat together until eggs and starch are completely mixed.
Into an extra large bowl , add the grated potatoes and onion. Pour in the egg and starch mixture along with the 1 cup panko breadcrumbs . Mix together by hand until the mixture holds its shape when pressed together. If not, add another egg.
Once mixed and pressed, form the potatoes into balls and smoosh them down to get crispy edges when frying them.
View Cooklang Source
---
title: Latka
description: "Crispy fried Jewish potato pancakes made with shredded russet potatoes, egg, and panko."
servings: 6
time: 45 minutes
tags: [potato, latke, jewish, fried]
cuisine: jewish
difficulty: medium
url: "https://basicswithbabish.co/basicsepisodes/latkes"
---
== Optional Toppings ==
@smoked salmon{}, @dill{}, and @cream cheese{}
@pastrami{}, @whole grain mustard{}, and @cornichon{}
@cream cheese{} and @red pepper jelly{}
@yogurt{}, @pomegranate seeds{}, @sliced habanero{}, and @honey{}
Start by peeling the @russet potatoes{4%large} and then grating them using a #box grater{}. Also grate a small @onion{} along with the potatoes.
Dump the grated potatoes and onion onto a fresh/clean kitchen towel, twist into a tight bundle and wring all the excess water out of the potatoes into a separate #bowl{}. You should end up with about a 1/2 cup of water from 4 potatoes.
Once all the water has been wrung out of the potatoes, put the #bowl{} with the potato water aside. Don't throw away any of the potato water.
After the potato water has sat in the bowl for about ~{5%minutes}, all the starch will set at the bottom. Empty the water into a separate bowl, leaving just the starch in the bowl.
At this point, start by adding the @eggs{3%large} to the bowl and beat together until eggs and starch are completely mixed.
Into an extra large #bowl{}, add the grated potatoes and onion. Pour in the egg and starch mixture along with the @panko breadcrumbs{1%cup}. Mix together by hand until the mixture holds its shape when pressed together. If not, add another egg.
Once mixed and pressed, form the potatoes into balls and smoosh them down to get crispy edges when frying them.