Today’s my birthday, so I get to eat anything I want, even if it has a trillion calories. These were our delicious breakfast today. Latkes are one of my favorite foods and they’re awesome cheap eats. They’re crispy and crunchy on the outside, soft and savory in the middle.
My Dad was the first person to teach me how to make these, he made them when he was in the Navy. I like the image of my Dad as the ship’s cook, in his white apron.
I also learned the trick to getting them crispy while I was flipping channels once. I watched Martha S. make them, and she added back the potato starch flour from the bottom of the first mixing bowl. I was so happy to see that step, because I was having trouble getting my latkes to be really crispy, and didn’t know what I was doing wrong. That step, along with adding a little corn starch, makes them amazingly crispy.
Burning candles when you fry them keeps the house from smelling like a french fry stand.
Fill a mixing bowl with cold water and some ice cubes. Grate 1- 3 russet potatoes into the water and slosh it around. Pull the potato shreds out of the water, into a mesh strainer and squeeze out as much water as possible. Add the potato shreds to a second mixing bowl. Discard any ice cubes. Let the potato liquid in the first bowl settle for a few minutes, then pour off the water. In the bottom, you’ll see about 1 or 2 tablespoons of potato starch flour. Add it to the bowl with the potatoes.
Add 1 inch of high heat oil to a cast iron skillet. I used grape seed and peanut oil. While the oil heats up, add two eggs to the potato mixture, along with 6 or 7 chopped scallions, 1 shredded carrot, 1/4 tsp onion powder, 2 tblsp corn starch (along with any potato starch flour from the bottom of the bowl). Season with kosher salt and pepper, 1/2 tsp dried dill.
Fry in batches, about 2 tblsp per latke.
Drain on paper towels and serve with sour cream, plain yogurt, apple sauce or fresh fruit. I also like to season the finished latkes with a little smoked paprika, chili powder, or cayenne. Yum!