If you’re cooking for a crowd, finished latkes can be held in a warm oven, uncovered and on a rack to retain their crispy goodness. They make an excellent base for a breadless variation of Eggs Benedict.
Leftovers can be frozen (well wrapped in plastic, then bagged), and reheated in the microwave if you don’t care about keeping them crispy, or in the toaster oven if you want to retain some of their original texture.
Ingredients
- 1/4 cup Onion Chopped or finely grated
- 1 Egg
- 2 tbs Flour
- 1 tsp Potato Starch
- Salt and Pepper to taste
- 2 Potatoes Medium, Russets or Yukon Gold
Instructions
- Combine the egg, flour, potato starch, salt and pepper, and onions in a mixing bowl. Stir until smooth. This effectively beats the egg, and combines all the ingredients so mixing them through the shredded potatoes is more predictable.
- Grate the potatoes right onto a napkin, square of cheesecloth, or super-strong paper towel.
- Squeeze the potatoes in the cloth or paper towel to extract as much moisture as possible.
- Add them to the bowl with the egg mixture, and stir it through thoroughly.
- Divide the mixture into four piles.
- Heat ¼ cup of oil in a heavy skillet with at least a 10-inch diameter base. Use medium-high
- Add the potatoes to the hot pan and immediately flatten them to your desired thickness, using the back of a spoon.
- Cook until well browned on the first side. Adjust the heat if required to prevent them browning too quickly. Flip carefully, perhaps using a flipper and a fork, to minimize the potential to splash oil during the process.
- Cook on the second side until equally nicely browned. Remove to a paper towel to drain, and immediately sprinkle with a little salt.
- Garnish any way you want.
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