Paul's Potato Latkes Recipe - Cooking Index
Paul's Potato Latkes Recipe - Cooking Index
| 4 | Idaho potatoes - (abt 2 lbs total) - peeled (large) | |
| 1 | Onion - peeled (small) | |
| 1 | Carrot - peeled (large) | |
| 2 | Eggs (large) | |
| 1 tablespoon | 15ml | Chopped fresh flat-leaf parsley leaves |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 146g / 5.1oz | Fine dry bread crumbs |
Preheat the oven to its lowest setting. Using either the largest holes of a hand-grater or the shredding blade of a food processor, grate the potatoes, onion, and carrot. Place the mixture in a sieve and press to remove as much liquid as possible.
Combine the potato mixture in a large bowl with the eggs, parsley, salt, and pepper. Using your hands or a wooden spoon mix well. Stir in 1/2 of the bread crumbs, then add the remainder slowly, stopping when the mixture is just thick enough to hold its shape, but not so loose that it dribbles off a spoon.
Pour oil to a depth of 1/4-inch into a large, heavy skillet and heat over medium heat until a tiny drop of the batter sizzles upon contact. Using a 1/3-cup metal measure as a scoop, ladle the batter into the hot oil in the skillet, pressing each mound of batter into a small flat pancake: do not crowd the skillet. Fry the pancakes until nicely browned on both sides, 4 to 5 minutes per side.
Transfer the pancakes to a platter and keep warm in the oven while you fry the remaining pancakes. Serve immediately.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9607) - from the TV FOOD - NETWORK
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