Simple Potato Latkes

Shredded potatoes and onions are fried until golden and crispy turning them into Simple Potato Latkes.

Besides grating potatoes, I honestly don’t know how my mom made them, nor do I recall if they had onion in them or not. But what I do remember is they were crispy on the outside, soft on the inside, thin and oh so tasty.

I’ve experimented with them over the years and the way I like to make mine is without any additional fillers…with the exception of egg, sometimes. If you search your basic latke recipe, you will find it is made with a binder (egg) and either flour, matzo, crushed crackers, or breadcrumbs and some onion. My latkes are pretty much grated potatoes, salt and pepper. This time I added in some grated zucchini. I love to taste the potato without any other stuff. Since they are cooked in oil, I salt them lightly after. Crispy and salty goodness is just what I was needing on Day 8 of my D-Tox.

And for the toppings…well growing up it was mostly sour cream. I’ve eaten them with a variety of other toppings, but I always come back to old faithful (sour cream). Since I’m allowed to eat these on a D-Tox, I had to find another topping and decided to add some of the jicama and green apple slaw I created the other day (recipe to be posted soon). Another yummy topping would be a fried egg.

Things to note: Because you don’t have a binder to hold the latkes together you have to be gentle with them or they will fall a part. Ensure you scoop some carefully into your hot pan, gently push down and only turn when they are browned on the underside.

Simple Potato Latkes

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Course: dinner, lunch, side, Snack, vegetarian

Author: Wanda Baker

Ingredients

• 4 medium sized russet potatoes, peeled
• 1/2 yellow onion
• 2 tbsp flour or breadcrumbs
• 1 egg, whisked
• salt & pepper
• canola, vegetable, coconut oil, or butter

Instructions

• Cut potatoes and onion in half and grate. Transfer to a cheese cloth or kitchen towel and twist tightly over the sink to wring out as much liquid as possible. Transfer mixture to a bowl and toss lightly with a pinch of salt and pepper and bread crumbs.
• Heat a large pan over medium high heat. Once hot add oil or butter to pan.
• Spoon approx 2 tbsp of the potato mixture into pan. Do this two more times so you have three in the pan at one time. Do not overcrowd the pan. Press lightly. Cook approximately two minutes per side or until brown and crispy on the outside.
• Transfer to a plate or platter lined with paper towels. Season with salt. Serve immediately.

Notes

Toppings: sour cream, apple sauce, creme fraiche, caramelized onions with bacon, any kind of slaw, cranberry compote.