Easy Potato Latkes
How has your holiday season been treating you so far?
I don’t know about you guys, but mine hasn’t been food-filled enough. I came down with a terrible cold right before Thanksgiving, and because I really couldn’t taste anything at all, stuffing myself in true Thanksgiving fashion just seemed silly. When that illness disappeared, another one surfaced only two weeks later. I just can’t catch a break! What does this have to do with latkes? Well, not much, but I suppose I can make up for lost Thanksgiving calories by devouring a few of these.
This latke recipe is the one that’s been in my family for as long as I can remember, and it really couldn’t be any easier. With only five ingredients, and four if you leave out the salt, these latkes come together in minutes. That time is shortened significantly when take one serious shortcut: frozen shredded potatoes. Call it a cop-out, but it’s a serious time-saver, and you save yourself the misery of peeling and grating pounds of potatoes. If you’re a latke novice, this is the recipe for you.
- 1 30 oz bag frozen shredded potatoes (also labeled as hash browns)
- 1 medium-sized yellow onion, finely chopped
- 3 large eggs
- 1/4 cup + 2 tbsp all purpose flour
- 2 tsp salt
- olive (or vegetable or canola) oil, for frying
- Remove frozen potatoes from package, transfer to large bowl, and let thaw to room temperature (about 2-3 hours).
- Stir together thawed potatoes and chopped onion. In a separate small bowl, whisk eggs, then add to potatoes and onions and stir.
- Add flour, and mix until combined.
- Fill large pan with about a 1/4 to 1/3 cup of oil. The oil should fill the pan at about the 1/2 inch level, so this will depend on the size of your pan. Heat oil over medium heat.
- Using your hands, shape latkes into small silver-dollar sized pancakes, squeezing out some of the excess liquid in the process. Place latkes in heated oil, cooking until lightly brown, about 3-4 minutes per side. Flip latkes and cook for 2-3 more minutes. Place cooked latkes on paper-towel lined plate to cool.
- Continue this process until all latkes are cooked, replenishing oil in pan (and allowing it to reheat) as necessary.
- Serve immediately, or transfer latkes to 200 degree F oven (without paper towel!) to keep warm until ready to serve.