A Two-Step Approach to Perfect Latkes
Embark on a culinary journey to create latkes that tantalize the senses with their crispy edges and creamy interiors. This ingenious two-step grating technique ensures that the potatoes retain their inherent flavor while achieving the desired texture.
To begin, gather your ingredients: Yukon Gold or russet potatoes, yellow onion, egg, scallions, parsley, matzo meal (optional), salt, pepper, and vegetable oil for frying.
Step 1: Grating and Draining the Potatoes
Utilize a food processor equipped with a coarse shredding blade to grate your potatoes. Divide the shredded potatoes in half and place one half in a fine mesh sieve set over a bowl. Leave the reserved potatoes aside.
Step 2: Combining and Draining
Replace the food processor’s coarse shredding blade with a steel blade. Add the onion to the food processor and pulse along with the remaining potatoes until they resemble coarsely chopped pieces, approximately 1/8 inch in size. Mix these with the reserved potato shreds in the sieve and press down to drain as much liquid as possible into the bowl below.
Allow the potato liquid to stand until the starch settles to the bottom, which typically takes about a minute. Carefully pour off the liquid, leaving the starch in the bowl. In a separate bowl, whisk the egg. Add the potato mixture and remaining ingredients (except the oil) to the starch and combine thoroughly.
Frying the Latkes
Heat a quarter-inch depth of vegetable oil in a 12-inch skillet or sauté pan over medium-high heat until it shimmers but does not smoke. For each latke, take 1/4 cup of the potato mixture, squeeze out any excess liquid, and shape it into a half-inch thick disc. Carefully place it in the hot oil.
Using a non-stick spatula, gently press the latke to flatten it slightly. Repeat this process until you have five latkes cooking simultaneously. Maintain a consistent heat level so that the oil bubbles around the edges of the latkes. Fry for approximately 3 minutes, or until golden brown on the bottom and edges.
Flip the latkes over and continue frying until they achieve a golden-brown color all over, which should take another 3 minutes. Remove the latkes from the skillet and drain them on paper towels placed on a wire rack over a jelly roll pan.
Repeat the frying process with the remaining potato mixture, ensuring that the oil temperature is maintained between batches and replacing it after every second batch.
Serving and Storage
Season your delectable latkes with salt and pepper to taste and serve them immediately while they are piping hot. If desired, you can loosely cover cooled latkes with plastic wrap and keep them at room temperature for up to 4 hours. To reheat, place them on a heated cookie sheet and bake in a preheated 375-degree oven for approximately 5 minutes per side, or until crisp and hot.
Alternatively, you can freeze the latkes on a cookie sheet, transfer them to a freezer-safe zipper-lock bag, and store them in the freezer. When ready to reheat, place the frozen latkes in a 375-degree oven for about 8 minutes per side, or until they are crisp and hot throughout.
