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Name: Potato Latkes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Jewish
Ingredients: 1 lb Pre-Shredded Potatoes (If Frozen, bring to room temp); 1 very large or 2 small Vidalia Onions grated on the largest holes of a box grater; 2 large eggs; 2 tsp kosher salt; 2 tbs matzo meal; salt & pepper; Grapeseed oil and/or Schmaltz

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INGREDIENTS

1 lb Pre-Shredded Potatoes ; (If Frozen, bring to room temp)
1 very large or 2 small Vidalia Onions ; grated on the largest holes of a box grater
2 large eggs
2 tsp kosher salt
2 tbs matzo meal
salt & pepper
Grapeseed oil and/or Schmaltz

INSTRUCTIONS

Toss potatoes, onion, and salt together in a large bowl. Let sit for 10 minutes.

Working in batches, place the potato mixture into the center of a cheesecloth. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup.

Transfer drained potato mixture to second, microwave-safe bowl and repeat process with remaining potato mixture. Set potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.

Cover potato mixture with a sheet of parchment paper and microwave until warmed through, around 3 minutes, stirring mixture every 30 seconds. Let cool.

Pour off water from reserved potato liquid, leaving potato starch in measuring cup. Add eggs and beat until smooth. Return cooled potato mixture to large work bowl. Judge if Matzoh meal will be needed, and if so, add now. Add in egg/starch combo and toss until evenly combined.

Place a couple layers of paper towels in an oven-safe container. Heat oven or toaster oven to 200°F.

Heat 1/4-inch depth of oil and schmaltz in 12-inch skillet over medium-high heat until shimmering but not smoking (350°F).

Scoop out even amounts of mixture and form into patties. Gently place them in the oil.

Cook, adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes.

Turn and continue cooking until golden brown on second side,about 3 minutes longer.

Drain on paper towels and transfer to baking sheet in oven. Repeat with remaining potato mixture, adding oil to maintain 1/4-inch depth and returning oil to 350° F between batches.

Season with salt and pepper to taste, and serve immediately.

[TO MAKE AHEAD]

Cooled latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. Alternatively, they can be frozen on baking sheet until firm, transferred to zipper-lock bag, and frozen for up to 1 month. Reheat latkes in 375-degree oven until crisp and hot, 3 minutes per side for room-temperature latkes and 6 minutes per side for frozen latkes.

[CONDIMENT SUGGESTIONS]

Apple Sauce

Sour Cream

Chives

Cream Cheese

NOTES

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Potato Latkes

1 lb Pre-Shredded Potatoes (If Frozen, bring to room temp)
1 very large or 2 small Vidalia Onions grated on the largest holes of a box grater
2 large eggs
2 tsp kosher salt
2 tbs matzo meal
 salt & pepper
 Grapeseed oil and/or Schmaltz

Toss potatoes, onion, and salt together in a large bowl. Let sit for 10 minutes.

Working in batches, place the potato mixture into the center of a cheesecloth. Gather ends together and twist tightly to drain as much liquid as possible, reserving liquid in liquid measuring cup.

Transfer drained potato mixture to second, microwave-safe bowl and repeat process with remaining potato mixture. Set potato liquid aside and let stand so starch settles to bottom, at least 5 minutes.

Cover potato mixture with a sheet of parchment paper and microwave until warmed through, around 3 minutes, stirring mixture every 30 seconds. Let cool.

Place a couple layers of paper towels in an oven-safe container. Heat oven or toaster oven to 200°F.

Heat 1/4-inch depth of oil and schmaltz in 12-inch skillet over medium-high heat until shimmering but not smoking (350°F).
Scoop out even amounts of mixture and form into patties. Gently place them in the oil.

Cook, adjusting heat so fat bubbles around latke edges, until golden brown on bottom, about 3 minutes. 
Turn and continue cooking until golden brown on second side,about 3 minutes longer.

Drain on paper towels and transfer to baking sheet in oven. Repeat with remaining potato mixture, adding oil to maintain 1/4-inch depth and returning oil to 350° F between batches.

Season with salt and pepper to taste, and serve immediately.

[TO MAKE AHEAD]
Cooled latkes can be covered loosely with plastic wrap and held at room temperature for up to 4 hours. Alternatively, they can be frozen on baking sheet until firm, transferred to zipper-lock bag, and frozen for up to 1 month. Reheat latkes in 375-degree oven until crisp and hot, 3 minutes per side for room-temperature latkes and 6 minutes per side for frozen latkes.

[CONDIMENT SUGGESTIONS]
Apple Sauce
Sour Cream
Chives
Cream Cheese

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Nutrition

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Serving Size: 1 Serving (961g)
Recipe Makes: 1 Servings

Calories: 715
Calories from Fat: 447 (63%)

Amt Per Serving		% DV

	Total Fat 49.7g	66 %
	Saturated Fat 15.5g	77 %
	Monounsaturated Fat 19g
	Polyunsanturated Fat 6.8g
Cholesterol 2115mg		651 %
Sodium 3700.3mg		128 %
Potassium 671.1mg		18 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.9g
Protein 62.9g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 715

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