NO Peel Potato Latkes

Yes you read that right. NO peeling and nobody will know. They’ll just wonder how you make these addictive latkes. A couple of years ago I decided I hate peeling potatoes and I will avoid it at any cost. Turns out they taste better when you leave those skins on!

If you’ve never had a latke or latka you’re life is about to change. The Jewish version of a potato pancake, it’s a combination of eggs,potato & onion fried in oil. Traditionally made for Hanukkah, I serve them with sour cream or homemade apple sauce. They are a hugely popular item with my clients and we eat them all year long. Enjoy!

Yield: approximately 30 appetizer sized latkes

Prep time: 15 minutes

Frying time: 20-25 minutes

Special equipment:

Food Processor with grating disk OR box grater

Non stick frypan

1 onion grated

2.5 pounds Yukon gold potatoes washed and scrubbed unpeeled

3 eggs lightly beaten

2 tsp plus extra for sprinkling kosher salt

1 tbsp baking powder

1/2 cup flour

1/2 tsp ground pepper

1 cup vegetable oil for frying

Line a colander with a clean tea towel.

Grate the onion set aside in a large bowl. If you are using a food processor cut the potatoes in half or so they are able to fit in feed tube and place in a bowl of water. I prefer a finer grate but you can use whichever side you prefer. If grating with a box grater no need to cut the potatoes.

Once the potatoes are grated place them immediately in the lined colander and cover until all potatoes are grated. VERY IMPORTANT You want to wring as much liquid as you possibly can from the potatoes. Keep them covered to avoid oxidation.

Add potatoes, flour, baking powder, eggs, salt and pepper to the grated onions. Get your hands in there and mix well.

Place mixture in colander and place colander in the large bowl so any liquid can drain into the bowl.

Heat 1/4 cup of oil in the pan on medium heat. Test a bit of potato to make sure oil is hot enough.

Dollop approximately 2 tbsp of mixture for each latke. These will be appetizer sized, but you can make bigger ones if you prefer. When you see the edges starting to turn golden brown flip and flatten them with a spatula. When they are browned on both sides remove from pan and place on paper towel. Sprinkle them with kosher salt while their are hot. Repeat add more oil as needed.

Latkes can be frozen. To reheat place on baking sheet in a flat layer and bake at 350 for 10 minutes or until crispy

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