Sunday, May 22, 2016

Latke, Master Recipe

There's nothing like some sort of fried potato thing in the mornng (afternoon or evening) to make the meal better.   Latkes are great with smoked salmon, but they're just great anytime.  I've also found that with the grated nature of latkes, I can use other root vegetables with potatoes and it works great.

Today it is raining, but I have some smoked salmon and sour cream and dill on hand.  I also have some potatoes, rutabegas and beets available.  Time for latkes.


  • 1# root vegetables, predominantly potato
  • ½ c. thinly sliced or minced onion
  • ½ tsp. salt
  • 1 egg, beaten
  • butter / oil for pan frying: 2-4 Tb per batch


1.       Finely grate the root vegetables – food processor disc works great.  Place grated root vegetable in water and keep there for 1-2 minutes after all grating is done.
2.       Spread root vegetables on kitchen towel and roll up like jelly roll – pressing to get as much moisture out of the root vegetables as necessary.  Note, when I use beets, I use paper towels because of the heavy dye attribute of beets.

3.       Put more dry root vegetable with onion in large bowl.  Add salt & egg and mix well
4.       Heat frying pan over medium high heat.  Add oil.  Add ¼ c. of mixture to pan and flatten.  Add a couple more in pan so that they are not touching but still can be fried. Note, when I use a 1/4 c. container to grab mixture, I like to press some moisture out of it into the sink or other container to reduce the moisture.
5.       Cook 3 minutes and flip.  Cook 4 minutes more.  Transfer to paper towel on plate.  You could keep them in oven at 200F if needed while you finish the rest of the latkes

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