Crispy, crunchy potato pancakes are a beloved holiday tradition. Serve them up sweet or savory, with applesauce and sour cream.
What You Get
What You’ll Need
Makes 16 large latkes; about 8 servings
Active Time: 45 minutes
Total Time: 45 minutes
To make the latkes, shred the potatoes, including the skins, using a food processor or the large holes of a box grater-shredder. Peel and shred the shallot. Lay a clean kitchen towel on the counter, spread the potatoes and shallots down the middle, and sprinkle with 1½ teaspoons salt. Wrap and twist to squeeze out as much liquid as possible. Place the potatoes and shallot in a bowl. Add ¼ cup flour and 2 eggs and mix to combine.
Preheat the oven to 200°F. Line a plate with paper towels and set it near the stove. In a wide sauté pan over medium heat, pour in vegetable oil to about ¼-inch deep. When the oil shimmers, working in batches, add scoops of the potato mixture, pressing them into latkes about 3 inches wide and ½ inch thick. Fry until golden and crispy, 3 to 4 minutes per side. Transfer to the prepared plate, sprinkle with salt, and keep warm in the oven. Add a drizzle of oil to the pan between batches, as necessary.
Pour the applesauce into a saucepan, place over medium-low heat, and stir until warm, 5 minutes. Finely chop the chives.
Place the latkes on a platter, alongside bowls of warm applesauce and sour cream. Serve warm, encouraging guests to top latkes with applesauce or sour cream, and sprinkle with the chives.
Contains: milk, eggs, wheat.