I like them pretty pure, but if you’d like to shred a sweet potato, feel free to add those as well for a twist on the classic. Get an assembly line going for maximum efficiency. Prepare yourself by making room in the freezer, lining two plates with paper towels, another two baking sheets with tin foil and getting two skillets readied with oil in the pan. One friend will man one skillet and the other friend the alternate skillet. Take turns running the latkes to the freezer.
| Servings |
| 8 people 50 latkes |
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I like them pretty pure, but if you’d like to shred a sweet potato, feel free to add those as well for a twist on the classic. Get an assembly line going for maximum efficiency. Prepare yourself by making room in the freezer, lining two plates with paper towels, another two baking sheets with tin foil and getting two skillets readied with oil in the pan. One friend will man one skillet and the other friend the alternate skillet. Take turns running the latkes to the freezer.
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Ingredients
- 5 lbs Yukon Gold potatoes peeled, shredded, soaked and starch removed through squeezing
- 2 yellow onions peeled and shredded
- 3 eggs
- 1/2 cup flour
- Lots of salt large flake the best
- Lots of olive oil and canola oil (50/50 mix)
- 2 large skillets (cast iron or non-stick best)
Servings: 50 latkes
Instructions
- Place a large bowl with water out on the counter. Peel, shred and soak potatoes. Make sure you squeeze excess liquid with your hands. Place potatoes, onions, eggs and flour in a large bowl. Mix well and season with about two teaspoons of a good quality kosher or sea salt. Mix everything together.
- Heat two large skillets with about an 1/8 inch of olive and canola oil. Heat on medium high. Using two spoons, drop a tablespoon of potato mixture into the hot oil. Fry on each side for approximately 4 minutes until golden.
- Transfer to a paper towel lined plate to quickly drain before transferring to a foil lined baking sheet and placing as quickly as possible in the freezer. Continue until all the mixture is used, making sure to change the oil and paper towels as needed.
- Once all the lakes are frozen, transfer to freezer bags, squeezing out any excess air. When ready to serve, pre-heat the oven to 400 degrees and reheat for about 15-20 minutes. Serve crispy and hot with apple sauce and sour cream on the side. Enjoy!