Latkes Recipe – Eats Now

Name: Latkes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large russet potatoes, shredded; 2 teaspoons kosher salt; 2 teaspoons freshly squeezed lime juice; Freshly ground black pepper to taste; 3 green onions (white and green parts), chopped; 1 large shallot, chopped; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 teaspoon Old Bay Seasoning; 1 ounce semihard cheese (page 23), grated (1/4 cup); 1/2 cup toasted or dried bread crumbs; 2 large eggs, beaten; 4 tablespoons (1/2 stick) unsalted butter; 4 tablespoons extra-virgin olive oil

Servings: persons

2 large russet potatoes, shredded
2 teaspoons kosher salt
2 teaspoons freshly squeezed lime juice
Freshly ground black pepper to taste
3 green onions (white and green parts), chopped
1 large shallot, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon Old Bay Seasoning
1 ounce semihard cheese (page 23), grated (1/4 cup)
1/2 cup toasted or dried bread crumbs
2 large eggs, beaten
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons extra-virgin olive oil

1
Combine the potato, salt, and lime juice in a medium bowl and let sit for 5 minutes.
2
Squeeze the potatoes between your hands to remove any liquid and transfer to a plate.
3
Dry the bowl and return the potato to it.
4
Add the pepper, green onions, shallot, parsley, Old Bay, cheese, bread crumbs, and eggs.
5
Using your hands, combine thoroughly.
6
In a large skillet over medium heat, heat 2 tablespoons of the butter and 2 tablespoons of the olive oil.
7
Add 1/2 cup of the potato mixture and spread it out to form a 4-inch pancake.
8
Cook 4 latkes in the skillet at one time until golden brown, about 4 minutes.
9
Using your spatula to loosen the latkes from the skillet, turn them over, and cook for 3 to 5 more minutes, or until they are golden brown.
10
Remove to a serving plate.
11
Add 2 tablespoons butter and 2 tablespoons olive oil to the skillet before cooking the second batch.
12
Serve warm.
13
The latkes will keep, covered, in the refrigerator for up to 5 days.
14
Reheat them slowly in a dry skillet over low heat.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large russet potatoes, shredded, 2 teaspoons kosher salt, 2 teaspoons freshly squeezed lime juice, Freshly ground black pepper to taste, and more.

Yes, Latkes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Latkes

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