SUPER SONIC LATKES
That means FAST, people! When you have a craving, the last thing you want to do is spend time washing, peeling and grating potatoes, waiting for them to drain, grating onions, yadda yadda yadda! Here’s a quick an easy way to make delicious, feather light latkes when hunger strikes!
This recipe makes about 2 dozen 2-3” latkes
What you need:
Food processor (I use a Cuisinart mini-chop)
Heavy bottom pan (I use carbon steel or cast iron) and spatula
Tablespoon or small ice cream scoop
6 cups frozen hash browns, defrosted
1 large onion
2 TB potato starch
1 1/2 tsp kosher salt, 1 tsp pepper
1/2 cup finely minced chives or scallion tops
neutral oil like canola, grape seed or peanut
Peel onion, quarter it, then process in a food processor until finely chopped
Dump onions onto several layers of paper towels, and wring out as much fluid as possible. Put dried onions in a large bowl
Add the defrosted potatoes, an egg, salt, pepper and potato starch (alternately you can use corn starch, dried bread crumbs or matzoh meal)
Stir gently until combined
Heat a heavy bottom pan on high
add 1/4” oil to the pan and heat until it shimmers
with a small scoop or tablespoon, drop latkes into the pan, avoiding overcrowding. Press gently to flatten and then leave them alone, without moving!
When the edges are browner than you think they should be (see above), turn them over to finish frying
Drain on paper towels and season with a little salt. Keep warm in a 250 oven until ready to serve or just eat them NOW! Serve with fresh Fireball Applesauce, Atomic Sour Cream or a generous sprinkling of fresh herbs.