Recipe courtesy of Eric Bromberg and Bruce Bromberg
Episode: Winter Holidays
Potato Latkes
Total:
25 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 4 Idaho (russet) potatoes
  • 1/2 Spanish onion
  • 2 tablespoons all-purpose flour
  • 2 egg yolks
  • Salt and freshly ground black pepper
  • 1/4 cup vegetable oil
  • 1 tablespoon schmaltz*

Directions

Start by grating the potatoes and onions, then squeeze out all of the liquid. Transfer the grated potatoes and onions to a medium bowl. Add the flour, egg yolks, salt, and pepper and mix well.

In a medium saute pan over medium-high heat, heat vegetable oil and schmaltz. Form the potato mixture into 2-inch diameter patties and place in pan. Cook each latke for 3 to 4 minutes per side, or until golden brown. Repeat until all the latke mixture from the bowl has been used.

Cook's Note

*Can be found at kosher or gourmet markets.

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