Thick And Creamy Potato Latkes

Ingredients

2 pounds Yukon Gold or russet potatoes, peeled
1 onion, cut into 8 wedges
1 large egg
4 scallions, minced
3 tablespoons minced fresh parsley
2 tablespoons matzo meal (optional)
Salt and pepper
1 cup vegetable oil

Instructions

Grate potatoes in food processor fitted with coarse shredding blade. Place half of grated potatoes in fine-mesh strainer set over bowl and reserve. Fit food processor with steel blade, add onions, and pulse with remaining potatoes until coarsely chopped, 5 to 6 pulses. Mix with reserved potato shreds and press against sieve to drain as much liquid as possible into bowl below. Let potato liquid sit until starch settles to bottom, about 1 minute. Pour off liquid, leaving starch in bowl. Beat egg, then potato mixture, scallions, parsley, matzo meal, if using, and salt and pepper to taste, into starch.
Set wire rack in rimmed baking sheet and line with triple layer of paper towels; set aside. Pour oil into 12-inch skillet to depth of 1⁄4 inch and heat over medium-high heat until shimmering. Gently squeeze 1⁄4 cup potato mixture to remove excess liquid, shape into 1⁄2-inch-thick disk, and place in oil. Press gently with nonstick spatula to compact latke; repeat until 5 latkes are in skillet.
Maintaining heat so fat bubbles around latke edges, fry until golden brown on bottom and edges, about 3 minutes. Using spatula, flip latkes and continue frying until golden brown all over, about 3 minutes more. Transfer to prepared wire rack to drain. Repeat with remaining potato mixture, returning oil to medium-high heat between each batch and replacing oil after every second batch. Season with salt and pepper to taste and serve immediately.
TO MAKE AHEAD: Finished latkes can be cooled, covered loosely, and held at room temperature for 4 hours. When ready to serve, transfer to baking sheet and reheat in 375-degree oven until crisp and hot, about 5 minutes per side.

Thick And Creamy Potato Latkes

Ingredients

Instructions

Tags

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