Potato Latke
Potato latkes made with grated potato, onion, garlic, egg, and parsley are fried until golden brown and best eaten right away, though they can be kept crispy on both sides on a wire rack over a baking sheet in a low oven.
Ingredients
- 1 large potato, about 8 ounces
- 2 to 3 tablespoons grated onion
- 1 large clove garlic
- 1 large egg
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon all-purpose flour
- Freshly ground black pepper
- Fine sea salt
- ¼ cup peanut or sunflower oil, for frying
Method
- Shred the potato on the large side of a box grater. Using your hands, press as much of the excess liquid out of the shredded potato as you can. Then, on the same grater, shred the onion and the garlic.
- In a medium bowl, whip the egg until smooth, add the potato, onion, garlic, parsley, flour, pepper and salt and, using a fork, mix well to combine.
- Heat the peanut oil in a large skillet over medium-high heat. Place about ¼ cup of the mixture in the hot oil and press it down to make a 4 to 5-inch latke, you should be able to fit 3 in the pan at a time. Cook each latke, flipping once, until golden brown, 2 to 3 minutes on each side. Serve immediately or keep warm on a wire rack over a baking sheet in a low oven. To reheat, put under the broiler just until hot, keeping a watchful eye so they don’t burn.
Notes
I love potatoes in any form, puréed, fried, in soup or roasted. I also like to prepare these latkes (pancakes) for lunch. They are always best when eaten right away… but if you do want to make them ahead, set a wire rack over a baking sheet in a low oven, so that they stay crispy on both sides.
