Potato Latkes

“Cheese Cave” in Springfield, Missouri Photo Credit: Brown Political Review
From left to right: Luis Yepiz, Ben Collier, and Sophia Adelle on Capitol Hill for The United Fresh Conference.
Storm surge floods the parking lot to McElroy’s Harbor House restaurant in Mississippi on August 26 as Hurricane Ida approached. Hannah Ruhoff
Photo credit: SunHerald.com
Rebecca Isaacson
December 16, 2020

Ingredients

8 medium Russet potatoes, peeled (about 4 pounds)

1 large onion, peeled

2 large eggs, beaten

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon baking powder

2 tablespoons flour (preferably potato four)

Vegetable oil for frying

Directions

Serve these delicious potato latkes with chilled applesauce or sour cream—or both!

Peel the potatoes and keep them in cold water until ready to prepare the latkes.

Starting with potatoes, alternately grate some of the potatoes and some of the onions. Place in a colander to drain. (Alternatively, you can squeeze one handful at a time in a towel until as dry as possible.) Place into a large mixing bowl.

In a small bowl, beat the eggs and add the salt, pepper, baking powder and flour. Blend well. Add to the potatoes and onions and mix well.

Heat 1 inch of oil in a large frying pan over moderate to high heat. When the oil is hot enough to cause a droplet of water to sizzle and evaporate instantly, place 3 tablespoons of the potato mixture into the pan and flatten evenly. Do not allow the latkes to touch.

Cook until the latke is deeply golden brown on the bottom with crisp edges, about 3 minutes. Carefully turn over and fry on the other side until crisp and golden brown.

Drain the latkes on paper towels. Fry the remaining latkes in the same manner, adding more oil as needed.

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Recipes

Potato Latkes

December 16, 2020

Ingredients

8 medium Russet potatoes, peeled (about 4 pounds)

1 large onion, peeled

2 large eggs, beaten

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon baking powder

2 tablespoons flour (preferably potato four)

Vegetable oil for frying

Directions

Serve these delicious potato latkes with chilled applesauce or sour cream—or both!

Peel the potatoes and keep them in cold water until ready to prepare the latkes.

Starting with potatoes, alternately grate some of the potatoes and some of the onions. Place in a colander to drain. (Alternatively, you can squeeze one handful at a time in a towel until as dry as possible.) Place into a large mixing bowl.

In a small bowl, beat the eggs and add the salt, pepper, baking powder and flour. Blend well. Add to the potatoes and onions and mix well.

Heat 1 inch of oil in a large frying pan over moderate to high heat. When the oil is hot enough to cause a droplet of water to sizzle and evaporate instantly, place 3 tablespoons of the potato mixture into the pan and flatten evenly. Do not allow the latkes to touch.

Cook until the latke is deeply golden brown on the bottom with crisp edges, about 3 minutes. Carefully turn over and fry on the other side until crisp and golden brown.

Drain the latkes on paper towels. Fry the remaining latkes in the same manner, adding more oil as needed.

Recipes
Rebecca Isaacson

Rebecca Isaacson joined The Farmlink Project in May 2020, soon after its inception, and has served as Head of the Impact Team since fall 2020. In leading and writing for the Impact Team, she strives to tell the stories that are rarely told about the realities of food insecurity, the agriculture industry, and the food space so as to educate our readers and hopefully inspire them to support our mission. Beyond the impactful mission that The Farmlink Project team seeks to achieve, her favorite thing about being a part of this team is the incredible and passionate community she is surrounded by each day (even though it's only through Zoom!). Rebecca is a proud Bostonian and is currently pursuing a degree in Government with a minor in Computer Science from Colby College.


Potato Latkes

December 16, 2020

Ingredients

8 medium Russet potatoes, peeled (about 4 pounds)

1 large onion, peeled

2 large eggs, beaten

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon baking powder

2 tablespoons flour (preferably potato four)

Vegetable oil for frying

Directions

Serve these delicious potato latkes with chilled applesauce or sour cream—or both!

Peel the potatoes and keep them in cold water until ready to prepare the latkes.

Starting with potatoes, alternately grate some of the potatoes and some of the onions. Place in a colander to drain. (Alternatively, you can squeeze one handful at a time in a towel until as dry as possible.) Place into a large mixing bowl.

In a small bowl, beat the eggs and add the salt, pepper, baking powder and flour. Blend well. Add to the potatoes and onions and mix well.

Heat 1 inch of oil in a large frying pan over moderate to high heat. When the oil is hot enough to cause a droplet of water to sizzle and evaporate instantly, place 3 tablespoons of the potato mixture into the pan and flatten evenly. Do not allow the latkes to touch.

Cook until the latke is deeply golden brown on the bottom with crisp edges, about 3 minutes. Carefully turn over and fry on the other side until crisp and golden brown.

Drain the latkes on paper towels. Fry the remaining latkes in the same manner, adding more oil as needed.

Recipes
Rebecca Isaacson

Rebecca Isaacson joined The Farmlink Project in May 2020, soon after its inception, and has served as Head of the Impact Team since fall 2020. In leading and writing for the Impact Team, she strives to tell the stories that are rarely told about the realities of food insecurity, the agriculture industry, and the food space so as to educate our readers and hopefully inspire them to support our mission. Beyond the impactful mission that The Farmlink Project team seeks to achieve, her favorite thing about being a part of this team is the incredible and passionate community she is surrounded by each day (even though it's only through Zoom!). Rebecca is a proud Bostonian and is currently pursuing a degree in Government with a minor in Computer Science from Colby College.


No items found.

Potato Latkes

December 16, 2020

Ingredients

8 medium Russet potatoes, peeled (about 4 pounds)

1 large onion, peeled

2 large eggs, beaten

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon baking powder

2 tablespoons flour (preferably potato four)

Vegetable oil for frying

Directions

Serve these delicious potato latkes with chilled applesauce or sour cream—or both!

Peel the potatoes and keep them in cold water until ready to prepare the latkes.

Starting with potatoes, alternately grate some of the potatoes and some of the onions. Place in a colander to drain. (Alternatively, you can squeeze one handful at a time in a towel until as dry as possible.) Place into a large mixing bowl.

In a small bowl, beat the eggs and add the salt, pepper, baking powder and flour. Blend well. Add to the potatoes and onions and mix well.

Heat 1 inch of oil in a large frying pan over moderate to high heat. When the oil is hot enough to cause a droplet of water to sizzle and evaporate instantly, place 3 tablespoons of the potato mixture into the pan and flatten evenly. Do not allow the latkes to touch.

Cook until the latke is deeply golden brown on the bottom with crisp edges, about 3 minutes. Carefully turn over and fry on the other side until crisp and golden brown.

Drain the latkes on paper towels. Fry the remaining latkes in the same manner, adding more oil as needed.

Recipes
Rebecca Isaacson

Rebecca Isaacson joined The Farmlink Project in May 2020, soon after its inception, and has served as Head of the Impact Team since fall 2020. In leading and writing for the Impact Team, she strives to tell the stories that are rarely told about the realities of food insecurity, the agriculture industry, and the food space so as to educate our readers and hopefully inspire them to support our mission. Beyond the impactful mission that The Farmlink Project team seeks to achieve, her favorite thing about being a part of this team is the incredible and passionate community she is surrounded by each day (even though it's only through Zoom!). Rebecca is a proud Bostonian and is currently pursuing a degree in Government with a minor in Computer Science from Colby College.


Potato Latkes

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