potato latkes recipe -- and my birthday!
Recipe type: vegetable
Prep time: 
Total time: 
Cooking takes about 30 minutes to do the entire batch, depending on if you have an efficient system set up. You can keep the fried latkes warm in a low oven before serving. This feeds a small crowd.
  • Russet potatoes, grated, keep peels on, 2 lbs (Russets work the best for the level of starch and the sugars to help the latkes brown and crisp.)*
  • Grated onion, small
  • 2 eggs
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons parsley, finely chopped
  • Sour cream, for serving
  1. Allow grated potatoes, onion, and salt to mix, then gather half into a clean tea towel. Squeeze juice into cup. Repeat w second half. Save this liquid!
  2. Microwave potato shreds 1-2 min, stirring every 30 sec. This helps starch gelatinize inside potato and prevent some greasiness. (The potatoes won't soak up as much of the oil while cooking.)
  3. Cool about 10 min on baking sheet and add back to a large bowl.
  4. Heat quarter inch of oil, 350 degrees.
  5. Pour off water from starch that you squeezed. The starch remaining should have the consistency of barely wet cement.
  6. Add 2 eggs to potatoes and add the starch. Mix well. Add pepper.
  7. Using about ¼ cup spoonfuls, fry 3 minutes on one side, then 3 minutes again, until golden in color.
  8. Drain on paper towels and sprinkle with salt immediately after cooking. Serve with a sprinkle of fresh parsley and sour cream on the side.
* I grate the potatoes and onion in my food processor. It's quick and messy.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/potato-latkes-recipe-and-my-birthday/