Yield: 4 servings
Time: 30 minutes
Ingredients
4 pounds Yukon Gold potatoes, washed
2 eggs
1/4 cup white all purpose flour
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper (optional)
1 medium yellow onion, peeled, finely chopped (optional)
1/2 cup parsley, washed, finely chopped (optional)
4 tablespoons safflower or canola oil
Method
Peel
the potatoes and keep them covered in a bowl of lightly salted water so
they won't discolor. Using the large holes, grate the potatoes by hand.
Keep the grated potatoes submerged in the bowl of water.
Take a
handful of grated potatoes. Gently squeeze out the water so they are
"dry" but still light and fluffy. Put the grated potatoes into a second
bowl and mix together with the eggs, flour, and olive oil. Season with
sea salt and pepper. Add the parsley and onions (optional). Mix well.
Heat
the oil in a large frying pan or griddle. Use a parsley leaf to test
the oil. When it sizzles, the oil is hot enough. Form the latkes and fry them in batches. With our griddle, that means we can make 4 or 6 at a time.
Each
side will take 4-5 minutes. When they're golden brown on each side,
remove them to a plate with several sheets of paper towels to drain off
the excess oil. Finish with a light dusting of sea salt.
Serve with sour cream and apple sauce.
- Recipe courtesy of David Latt