Spertus Executive Chef Laura Frankel's Latkes

December 20, 2011 9:05:36 AM PST
I like really crispy latkes that are only slightly creamy inside. I don't use yolks in my batter as egg yolks make dough and batter tender. Egg whites hold the ingredients together but don't make it soft or cakey.

    Ingredients:
  • 2 pounds Russet potatoes, peeled and shredded (after shredding the potatoes, place them in a large bowl with ice water-they won't oxidize and turn rust-colored)
  • Neutrally flavored oil for frying (I prefer canola)
  • 1 large Spanish onion, peeled and grated
  • 3 egg whites, beaten with a whisk until frothy
  • 3 to 6 tablespoons flour, depending on how "wet" onion and potatoes are
  • 2 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper

1. Place the shredded potatoes in a large clean towel and squeeze out all of the moisture; make sure the potatoes are completely dry.

2. Place all of the remaining ingredients in a large bowl and add the potatoes. Mix all of the ingredients together until thoroughly combined.

3. Heat a large skillet with 1 1/2 inches of oil. Drop spoonfuls of latke batter into the oil. Flatten it slightly with the back of a spoon. Brown the latkes on both sides. Remove to a platter lined with paper towels.

4. To re-heat: Place the latkes on a cookie sheet and heat in a 400-degree F oven until hot.


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