Tonight I made the best latkes (לביבות) that I have ever made – and just the right amount for only two of us. I thought it was prudent to write it down so that next year, I do not forget how I did it. They were crispy on the outside, mushy in the middle and just … perfect. Not too greasy, not too flat. Just right.
It all began when I spoke to my mother earlier today – and asked her how many potatoes she uses to make latkes just for two people (her and my dad).
1.5 per person and the trick according to my mom is to deep fry the latkes in a soup pot. This way, the oil stays in the pot and not on the stove, counters or anywhere else.
5 medium or small sized potatoes
1/4 cup of flour
1 tsp of himalayan pink salt
1 tsp of freshly ground pepper
A pinch of baking soda
1 liter of grape seed oil (or any low smoking oil)
(45 minutes – 12 medium sized latkes)
In a large pot, pour at least 1/2 a liter of oil and put it UNCOVERED on the stove to heat up
Crack the egg into a small bowl, mix and add in the salt + pepper
Wash, peel and quarter potatoes
Grate potatoes in the food processor, transfer to a fine mesh colander to drain. You want your potatoes to be as dry as possible.
Peel, quarter onion and grate in the food processor. Transfer to a separate bowl.
In a large mixing bowl, add the 1/4 cup of flour, pinch of baking soda and mix.
Add in the potatoes, onions and mix.
Add the egg to the potatoes, onions & flour and mix by hand.
By this point, the oil will be hot enough for you to fry.
Spoon a tablespoon of the potato mixture into your hands, press it together into a ball, place it on a ladle and gently (!) place it in the pot. You should only have 3 latkes (at most) in the pot at the same time. You don’t want to crowd them. Give it 3 min each side (or when they are nice and crispy) before turning them over.
When they are cooked, place them on a paper towel lined plate to absorb the extra oil. Repeat until all the latkes are cooked. Serve with some real sour cream and/or applesauce.
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