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Why It Works
- Wringing the grated candy potatoes and onions in a kitchen towel dries the combination to create crisp latkes.
- Growing the onion-to-potato ratio from a typical potato latke provides savoriness.
Ask anybody who makes latkes what they consider their recipe (or their mom’s or grandmother’s recipe) and most will let you know that “It is the very best.” And so they’re proper. I imply, we’re speaking about fried potatoes right here. So once I determined to create candy potato latkes, I did not need a recipe that competed with my conventional potato latkes. In spite of everything, that recipe is the very best, so why mess with it?
I thought of what I liked about latkes—moreover every thing—and realized that the grated onion, only a supporting participant in my common recipe, would pair very well with candy potatoes. I jotted down a observe to extend the onion. I additionally wished the eggs to play a barely distinguished position. Normally I add solely sufficient egg to carry the potatoes and onions collectively; for this recipe, I made a decision so as to add an additional egg or two.
However earlier than I settled on simply how a lot onion and what number of eggs so as to add, I pulled out my grater. As I began grating, I remembered what Ruth, the girl who taught me methods to make latkes, as soon as mentioned. “A very powerful instruments for making latkes are robust palms and a kitchen towel.” Ruth would grate her onions and potatoes after which aggressively twist them in a kitchen towel to wring out extra moisture. As she twisted the towel tightly, her palms strained with the hassle. Not solely had been her latkes good and crisp, however they had been dry sufficient that they did not splatter throughout frying.
After making certain that my candy potatoes and onions had been as dry as attainable, I sprinkled the combination with white rice flour, salt, and a beneficiant quantity of freshly grated pepper. Then, I added 4 whisked eggs. The combination appeared looser than my common latke recipe however for an eggy latke, it appeared about proper.
The latkes fried up properly. And after a couple of minutes within the scorching oil, I used to be rewarded with tasty candy potato latkes that had been completely completely different from my favourite recipe. After consuming a number of latkes bites, I used to be certain that this recipe was the greatest recipe for candy potato latkes. That is once I knew I might discovered a recipe I might be making for years to come back.
November 2013
Gluten-Free Candy Potato Latkes Recipe
Cook dinner Mode
(Maintain display screen awake)
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1 medium onion (about 8 ounces; 227g), peeled
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1 pound (454g) candy potatoes, peeled (about 2 massive candy potatoes)
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1/2 cup white rice flour
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2 teaspoons Diamond Crystal kosher salt; for desk salt, use half as a lot by quantity
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1 teaspoon freshly floor black pepper
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3 massive eggs, crushed
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Vegetable oil, for frying
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Bitter cream and applesauce for serving
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Regulate oven rack to center place and preheat the oven to 200°F (90°C). Grate onion and candy potatoes utilizing a meals processor fitted with a medium grate, or on the massive holes of a field grater. Mix in a medium bowl.
Critical Eats / Julia Estrada
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Place half of the onion and potato combination on a clear kitchen towel. Roll the towel across the combination and wring the towel to attract out extra moisture. Unroll the towel and switch the combination to a big bowl. Repeat with the remaining onion and potatoes.
Critical Eats / Julia Estrada
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In a small bowl, whisk collectively the white rice flour, salt, and pepper. Add to the potato combination and stir to mix. Add the eggs and stir to mix. Line a rimmed baking sheet with a number of layers of paper towels and set it close to the range however safely away from the burner. Warmth 1/4 inch of oil in an 8-inch cast-iron skillet over medium-high warmth till shimmering.
Critical Eats / Julia Estrada
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Working in batches, drop the potato combination into the new oil by scant 1/4-cups. (The combination ought to sizzle when it hits the oil.) Utilizing two forks, flatten every latke a little bit within the pan. (You virtually “pull” the latkes aside to flatten.)
Critical Eats / Julia Estrada
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Fry till deep golden brown, 2 to three minutes. Flip with a pancake flipper or spatula and fry a further 2 to three minutes. Switch to a paper towel–lined baking sheet and hold heat in oven when you cook dinner remaining latkes. Serve with bitter cream and apple sauce.
Critical Eats / Julia Estrada
Particular Gear
8-inch forged iron skillet
Notes
In case you want your candy potatoes a little bit sweeter, add one peeled, grated Granny Smith apple to the combination.
To make sure crispy latkes, fry not more than three latkes at a time. This ensures that oil would not get chilly. Chilly oil equals greasy latkes!
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