I wanted a starch dish to go with my leek soup. I have always had a problem with making latkes. I never seem to be able to have them cooked through before they are starting to burn. One reason for this is because I try to use as little oil as possible when frying them. My solution is similar to making Venezuelan arepas, first fry and then bake.
Karl’s Potato Latkes
1lb Russet potatoes
½ tsp. Kosher salt
½ cup sweet yellow onion, grated
½ tsp. rubbed sage
¼ tsp. black pepper
2 large eggs, lightly beaten
¼ cup panko (bread crumbs)
3 Tbs. canola oil, divided
¼ cup apple sauce or sour cream (optional)
1. Peel and shred the potatoes and sprinkle them with the salt. Toss to distribute the salt.
2. Let the potatoes sweat for 15 minutes. Take handfuls of the potatoes and squeeze them to remove as much liquid as you can. This process leaves you with 5-6 oval shaped pills of potatoes.
3. Let the pills sit for 5 more minutes and squeeze them again to removes more liquid.
4. Pull the pills apart and put the potatoes in a bowl.
5. Mix in the grated onion, sage, pepper, and eggs.
6. Mix in the panko and let the mixture rest for 5-10 minutes. Give the mix a final stir.
Tip: This is to give the bread time to absorb the moisture.
7. Place a baking sheet in a 300° F oven.
8. Heat one tablespoon of oil in a large nonstick skillet over medium-high heat.
9. When the oil is shimmering, distribute three 1/3 cup scoops around the pan. Use the back of a spatula to flatten the mounds into 3 inch pancakes.
10. Fry the latkes until they are crispy and golden, 2 to 3 minutes per side.
11. Transfer the finished latke to the baking sheet in the oven.
Note: Give the final batch of latkes at least 10 minutes in the oven to finish cooking. If you are hungry you may take the first ones out and serve them while the last batch finishes baking.
12. Adding more oil as needed, repeat steps 9 and 10 until you run out of potato mixture.
Tip: You may need to reduce the heat to prevent the later batches from burning.
13. Serve with apple sauce or sour cream on the side.