WEEKDAYS 1e|12c|p

Clinton's Classic Potato Latkes

Clinton Kelly
|
Servings: 8
|
easy
|
30 to 60 min

Classic Potato Pancakes


  • Ingredients
  • step-by-step directions
Ingredients
Clinton's Classic Potato Latkes
  • 1 pound Russet potatoes (peeled and grated)
  • 1/2 Cup onion (grated)
  • 1 large egg (beaten)
  • salt and pepper (to taste)
  • 3 to 4 tablespoons olive oil
  • Toppings:
  • 1 cup sour cream (store-bought)
  • 1 cup creme fraiche (store-bought)
  • 2 cups apple sauce (store-bought)
  • 1 jar horseradish (store-bought)
Directions
  • To a large bowl, half-filled with cold water, add the grated potatoes. Soak potatoes 1 to 2 minutes after last batch is added to water. In a colander, drain the potatoes.
  • In a large bowl lined with a kitchen towel, add the potatoes and onion. Wring excess moisture from the potato mixture. Transfer mixture to a clean large bowl. Add egg and season with salt and pepper.
  • Meanwhile, please a large cast iron pan over medium-high heat. Add olive oil. Working in batches of 4 to 5 latkes, spoon 2 tablespoons potato mixture per latke into skillet. Use the back of a spoon to press into 3-inch rounds. Reduce heat to medium and cook until undersides are browned, about 5 minutes. Flip and continue to cook until golden brown on the other side and cooked through, about 5 more minutes. Transfer lakes to a paper towel-lined plate and season with salt.
  • Serve latkes with sour creme, creme fraiche, apple sauce, and/ or horseradish on the side.

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