Nothing beats crispy, golden potato latkes! It’s amazing how just a few simple ingredients become something so transcending!
1 lb Russet potatoes, peeled
1 large onion
1 garlic clove
1 t salt
Pepper to taste
2 eggs, beaten
2 T cornstarch
1/4 canola oil or duck fat or schmaltz
2 cloves finely chopped garlic
4 scallions, minced
1/4 c soy sauce
1 T Shao Tsing wine or sherry
1/2 T chinkiang
1 T sesame oil
2 t sugar
1 t red chili sauce with garlic
To make the sauce:
Combine all sauce ingredients together and whisk well.
There are several ways to do this. I take one potato part of the onion and shred it in a food processor. Then empty that mixture into a fine sieve. Let this drain while you get the other potatoes finished. Take the other two potatoes and with the steel blade in place, add the potatoes and the rest of the onion and garlic. With on and off motions, puree the potatoes. This should almost be mush. Place this mixture into the sieve also.
In a large bowl, combine the eggs, cornstarch, salt and pepper.
Now press as much potato water out of the potato mixture. Try to get this as dry as possible. You could even tie this into a tea towel and after twisting the top, let the liquid drain out. After the mixture is sufficiently dry, mix into the bowl containing the eggs and cornstarch. Mix well.
Using a large cast iron skillet, heat 1/4 c duck fat and 2 T canola oil until a shred of potato sizzles when held in the oil.
Drop 1 rounded tablespoon of potato mixture into the oil. Using a spoon or spatula, spread the mixture into a thin circle. Fry for about 2 -3 minutes until golden on the bottom. Using two spatulas flip the latke over onto the back of one spatula and then let it slide back into the oil. Cook until golden.
Let drain on a paper towel lined cookie sheet with a rack placed on top. Keep warm in a 300 degree oven, while cooking the rest of the latkes.
Serve with the Asian sauce. Or just enjoy on their own or with applesauce.
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