Potato Latkes

This is an easy recipe for making Latkes, adapted from Ina Garten's classic recipe. We served them with creme fraiche and applesauce, and I loved both, but creme fraiche with chives and flaky salt and fresh black pepper is definitely more my style. If you want to get even fancier, try some smoked salmon on top.

10 minutes

15 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	18952
Fat:	43 g
Carbohydrates:	4427 g
Protein:	511 g
Calculated per serving.

Serves: 4

Ingredients

1.5 lb 1.5 lb 1.5 lb Potatoes, White, grated
1 Tbsp 1 Tbsp 1 Tbsp Onion, grated
pinch pinch pinch Himalayan Pink Salt
pinch pinch pinch Black Pepper
1 Tbsp 1 Tbsp 1 Tbsp Potato Starch
1 1 1 Egg
1/4 cup 1/4 cup 1/4 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced], for frying
1/4 cup 1/4 cup 1/4 cup Ghee, for frying
Sour Cream , optional condiment
Applesauce, unsweetened, optional condiment

Process

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

Peel the potatoes. Grate the potatoes and onion. Combine and place in a clean kitchen towel, and squeeze out the liquid.
Place in a mixing bowl and add a pinch of salt and pepper, the potato starch, and a whisked egg. Combine with your hands.
Heat the oil in a large skillet over medium high heat.
Form mixture into small pancakes and gently place in the hot oil. Fry for 2-4 minutes per side, depending on how hot the oil is.
Drain on a paper towel.
Serve with sour cream or applesauce.