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Potato Latkes

Potato Latkes

Martha Stewart Living, December 2005 http://www.marthastewart.com/331738/potato-latkes
2.51163
Rated
50.2326100(44)44
  • Yield Serves 4 to 6

Ingredients

    • 4 large russet potatoes, peeled
    • 1 small white onion, finely grated
    • 2 large eggs, lightly beaten
    • 1/4 cup beer
    • 3 tablespoons all-purpose flour
    • 1 tablespoon coarse salt
    • Freshly ground black pepper
    • Vegetable oil, for frying
    • <u>Pink Applesauce for Potato Latkes</u>, for serving
    • Sour cream, for serving
    • Osetra caviar, for serving

Directions

  1. Preheat oven to 200 degrees. Grate potatoes in long strips, using smooth strokes to run potatoes across grater into a large bowl of ice water. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry.
  2. Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch) and discard. Transfer potatoes back to bowl with potato starch.
  3. Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
  4. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/4-inch of oil. Spoon 1/2 cup of potato mixture per pancake into skillet. Make a few at a time, being careful they don't run into each other.
  5. Fry on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain. Keep warm in oven while preparing the others. Serve hot with applesauce, or sour cream and caviar, if desired.

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