Crispy Potato Pancakes Without Flour (Latkes)
These classic potato pancakes are bound with egg and their own starch - no flour or other binders necessary! They also freeze beautifully, so make the whole batch even if you're only feeding a few people.
Ingredients
- 2 kg (4½ lb) floury potatoes scrubbed, peeled if desired (see note 1)
- 2 yellow onions thinly sliced
- 4 eggs lightly beaten
- 2 tsp salt
- Potato starch if needed (see note 2)
- Canola or Sunflower Oil for frying
Instructions
- Using a box grater or a food processor fitted with a grater attachment, grate the potatoes on the large holes. Working in batches, pile the potato shreds onto a piece of cheesecloth or clean kitchen towel. Loosely tie the corners of the cloth around a wooden spoon and then twist the spoon until water squeezes out - collect the water in a measuring jug or bowl.
- Add the squeezed potato shreds to a large mixing bowl. Let the potato water settle for about 10-15 minutes to allow the starch to collect at the bottom. You will notice a thick white layer at the bottom of the jug. Once the starch has collected, pour off the water, leaving the starch in the jug.
- Meanwhile, add a tablespoon of oil to a large skillet (preferably cast iron) and set over medium heat. Once shimmering, add the onions along with a generous pinch of salt. Cook, stirring occasionally, until they're softened and beginning to brown - about 10-15 minutes.
- Measure out 3 tbsp of collected potato starch - if there is not enough, supplement with the additional potato starch - and add it to the bowl with the shredded potatoes. Add the cooked onions, eggs and salt and stir until thoroughly combined.
- Add 60ml (¼ cup) of oil to a large skillet (preferably cast iron) and set over medium heat. Once shimmering, compact a small handful (about 30g/¼ cup) of the potato mixture and add it to the skillet, being careful not to crowd the pan. Cook each pancake for 5 minutes - or until golden and crisp - flip and cook on the other side for an additional 5 minutes.
- Continue cooking the pancakes until they're all crisp and golden (see note 3), adding more oil as necessary. Serve hot or at room temperature, with a side of sour cream or applesauce.
Notes
-
- Use potatoes with a high starch content (ie "floury" potatoes) for the best results. In the US, russet/Idaho potatoes are a good option. In Australia, this recipe was developed using brushed potatoes.
- You may not need potato starch if you can get 3 tbsp of starch from your potatoes. If you don't have potato starch, you can substitute and equal amount of cornstarch (cornflour).
- The cooked and cooled latkes can be stored in an airtight container in the refrigerator for 2 days. Reheat on a baking tray in a 190°C/375°F oven for 3 minutes per side, or until crisp and warmed through.
- The cooked and cooled pancakes can also be frozen solid on a baking tray. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 6 months. To reheat, add the frozen latkes to a baking tray and toast in a 190°C/375°F oven until crisp and warmed through - about 6 minutes per side.
Nutrition
Calories: 80kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 209mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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