Best Health magazine, November/December 2015
5 large russet potatoes, scrubbed and dried
2 large eggs
1 small onion, peeled, halved and grated on fine setting of box grater
¼ cup (50 mL) flour
½ to 1 tsp (2 to 5 mL) salt, to taste
Freshly ground pepper, to taste
¼ cup (50 mL) vegetable oil
Using a food processor, shred unpeeled potatoes. Remove shredding blade and insert knife blade into processor bowl. Pulse for a few seconds to chop potato shreds slightly. Do not overprocess ‘ the potatoes should still be very coarse. Transfer to a large bowl, discarding any liquid or thick starch from the bottom of the processor bowl. Add eggs, onion, flour, salt and pepper. Mix with a wooden spoon until combined.
Heat enough oil to just cover the bottom of a large non-stick skillet over medium-high heat. When a drop of batter sizzles on contact, the oil is the right temperature. Spoon out batter into pancakes, about 2 inches (5 cm) in diameter. Cook until brown around edges before flipping and cooking on second side until golden brown. Remove to paper-towel-lined plate. Continue working in batches, adding oil to pan as needed until all batter is used.
Serve latkes immediately with sour cream, smoked salmon and maybe a bit of whitefish caviar, or cool and reheat right before serving on a baking sheet in a 350°F (180°C) oven for 20 minutes.
Makes 8 servings.
Snacks and Appetizers
Fish & Seafood