• Latke's

    1 vote
    Prep: 30 min Cook: 1 hours Servings: 50
    by Farrell May Podgorsek
    54 recipes
    This is a very crispy latke with a small, creamy center. These can be made gluten free and egg free. I strongly prefer the egg replacer over eggs. Egg Replacer is a tapioca starch product that helps bind the potato mixture. It can be found at Natural Food Stores and lasts forever. Read through directions carefully before preparing. You will need a colander set over a mixing bowl to allow the mixture to drain


    • 5 lbs russet potatoes, peeled
    • 6 tsp. egg replacer – or 4 eggs, beaten
    • 1 Tb dry, granulated onion, or 12 scallions, minced or 1 onion, minced
    • 2 Tb lemon juice
    • 6 Tb all purpose flour, rice flour or matzo meal
    • 2 Tb minced parsley
    • 1 ½ - 2 Tb kosher salt
    • Oil for Frying - I use peanut oil or safflower oil


    1. Heat ½ inch of peanut oil or safflower oil in a large cast iron skillet or wok until very hot but not smoking.
    2. Using a food processor and the grating or julienne blade, shred potatoes, saving pieces that don’t julienne. Remove a handful of julienned potato at a time. Squeeze liquid from potato into a medium bowl and transfer the potato shreds to a large bowl. Repeat with the rest of the potatoes. Pour the liquid remaining in the processor into the medium bowl. Place chopping blade in the processor and add the saved potato pieces. Coarsely chop, squeeze out liquid and add chopped potato to the large bowl.
    3. NOTE: If your potato mixture is cold – mine normally is because my kitchen is very cool, spread the shredded potato mixture onto a plate and microwave just until barely warm, about 1 minute. Continue with recipe.
    4. If using egg replacer combine with 4-5 Tb potato water. Stir to combine and add to the shredded potato. If using eggs, beat well and add to potatoes. Dump remaining water from the medium bowl and scrape the starch that remains into the grated potatoes. Add the remaining ingredients to the potatoes and mix well with your hands until everything is blended. Transfer latke mixture to a colander set over a bowl.
    5. Use about 1-2 heaping tablespoons of potato mixture per latke. I flatten the mixture on a wide spoon and then slide it into the hot oil. Cook until golden brown on one side, then turn over to cook the other side. Do not crowd the pan or else your oil temp will drop and the latkes will be greasy. Remove when second side is gdark golden brown. Drain on paper towels and serve.
    6. To make ahead: Fry until light brown. Remove from oil and drain on paper towels. Freeze flat on a cookie sheet. When frozen, you can transfer the latkes to a freezer bag. Reheat on a cookie sheet in a 250 degree oven until hot and crispy.

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