Skillet Latke (Edit recipe)

glassofweinstein

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21 followers

No matter how you make Latkes for Hanukkah this year, make them with love.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 2

Ingredients

2 cups Russet Potatoes, grated
1 Egg, large
1 Shallot, minced
.25 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
.25 tsp Garlic Powder
.25 tsp Onion Powder
.25 tsp Ground Fresh Black Peppercorns
.5 tsp Kosher Salt
3 Tbsp Vegetable Oil, or preferred neutral oil for frying

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your skillet over medium-low heat for several minutes. Using a box grater or food processor, grate your potatoes down. Wrap them in cheesecloth or a clean dish towel to ring out excess water. If you’re pre-shredding your potatoes to do multiple batches, soak the grated potatoes in a cold water bath with a tablespoon of kosher salt to prevent them oxidizing before ringing them out. Crack the egg and immediately toss the rung potatoes to create a barrier to slow oxidation. Add your spices (feel free to add others or more if desired). Carefully mince the shallot and add it into the bowl before adding the flour and giving everything a good mix either by hand or with a rubber spatula.
Add the oil to the skillet, and then carefully add the latke batter into the skillet away from you to avoid potential oil spatter. Lightly press the batter into a uniform round shape, leaving a little space all the way around the perimeter. Once you’ve achieved your desired shape, leave it to cook and fry over medium heat for 5-8 minutes. This next part may be a little tricky. Have two sturdy plates at the ready along with oven mitts. Using your spatula, lightly and carefully lift up a lip of the latke from the skillet and slide one of the plates slightly under the latke. With an oven mitt, lift the skillet up and slide the crispy side of the latke fully onto the plate. Place the other plate on top, and use both oven mitts to flip the latke. Remove the top plate, and carefully slide the uncooked side of the latke back into the skillet. Cook for an additional 5-8 minutes, rotating the skillet occasionally to promote even cooking.
The best part about this is you get to serve the finished latke right in the skillet. Finish with a final sprinkle of kosher salt, and serve with your favorite holiday toppings.

Notes

I would highly recommend an 8”-10” cast iron skillet for this recipe. I would avoid using olive oil or extra virgin olive oil as when it gets too hot, it can add a bitter taste to your latke.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	509
Fat:	21 g
Carbohydrates:	68 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	300 mg
Fiber:	9 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.