Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Serves: 4- 6
Ingredients:
1 1/2 lb. russet potatoes- peeled
1/4 c. shallots- finely chopped
2 large eggs- lightly beaten
2+ T. flour
1 1/2 tsp. salt
1 1/2 tsp. pepper
Vegetable oil (for frying)
Optional: apple sauce (for garnish)
Optional: sour cream (for garnish)
Optional: cottage cheese (for garnish)
Directions:
- In a food processor, grate the potatoes
- Line a sieve with cheesecloth
- Transfer potatoes to the sieve
- Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture, then let mixture drain for 15 min
- After 15 min, pour off liquid from bowl but leave white potato starch that settles in the bottom of the bowl
- To that starch add shallots, eggs, flour, salt, and pepper
- Return drained potatoes to this mixture and toss to combine
- Preheat oven to 200 degrees
- Line a baking pan with paper towels
- When you are ready to eat, in a large skillet heat 1/4" of oil over medium high heat until hot
- Drop heaping tablespoonfuls of potato mixture and cook until latkes are golden and crisp on both sides, about 3- 4 min per side
- Eat right away or keep warm in oven
- Serve with applesauce, sour cream, or cottage cheese mixed with sour cream
*Liz found recipe here
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