Want a break from potato skins and dips? Try latkes! Super easy, super cheap and super delicious- and who doesn’t like fried potatoes?
Total Time: 30 min
• 2 lbs potatoes, scrubbed (about 2, Yukons are more buttery than Idahos)
• 1 yellow onion, grated
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 tsp kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 tsp garlic powder
• 1 tablespoon chopped fresh parsley, more to garnish
• Oil for frying (peanut, vegetable, canola)
Shred the potatoes and onion on the coarse side of a box grater. (or a food processor) Why do your shredded potatoes turn pink? Once the protective peel is gone, the phenolic compounds naturally present in the potato are exposed to oxygen. The natural phenols and enzymes in the potato cause it to oxidize and turn pink. How to prevent it? Par-boil your potatoes to de-activate the enzyme, store your shredded potatoes in a water bath (the water acts as an oxygen shield) or just work quickly!*Wrap the shredded potatoes and onions in cheesecloth or a clean kitchen towel. Squeeze as much water out of the mixture as possible. Why? If the mixture is too moist, the latkes will fall apart and your potato pancakes will end up soggy and greasy. As a side note, keep the liquid drained from your grated potatoes to make your own potato starch! In a large bowl, whisk the eggs, flour, salt, pepper, garlic powder and parsley together. Stir in the potato mixture until well combined. Heat 3 tablespoons of oil until shimmering. Drop packed tablespoons of the mixture into the pan and flatten them with a spatula. Cook the latkes over medium heat until the edges are golden (1-2 minutes). Flip and cook until golden.
Drain on paper towels. Repeat, adding oil to the pan as necessary.
Once done, let cool (try not to “sample” too many) and pop them in the fridge.
Tomorrow before the game I’ll reheat them in the oven at 400 degrees until crispy. Top with parsley and serve with homemade chunky applesauce!
* Enzymatic browning is present in any fruit or vegetable containing phenols. This is why your apples turn brown too! Why don’t some fruits and veggies brown when cut? The produce that doesn’t brown (strawberries, oranges, spinach) contain enough Vitamin C (antioxidant) to attack the “browning” enzyme and drive the reaction backwards. Even though you can easily place your shredded potatoes in water, theoretically you can vacuum pack them and they won’t turn pink either. Enzymatic browning needs phenols, oxygen, and damage (i.e. a removing of their protective coat). More on this topic later!