Making latkes with Sabrina Ullman
Sabrina Ullman showed us how to make latkes, one of her favorite Hanukkah dishes, with plenty of quotable moments.
Here is the recipe she used:
- 1 pound potatoes, peeled and coarsely grated
- ½ cup finely chopped onion
- 1 large egg, lightly beaten
- ½ teaspoon salt
- ½ to ¾ cup canola oil
- Toppings: sour cream and applesauce
Note: As a shortcut, you can use 1 pound of hash browns instead of having to peel and cut the potatoes.
- Soak potatoes and onion into a large bowl of cold water for 15-20 minutes, then drain well in a colander.
- Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible.
- Transfer potato mixture to a bowl and stir in egg and salt.
- Heat ¼ cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. The oil should comfortably cover the bottom of the pan. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork.
- Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more.
- Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.
Some latke recipes use flour, including this one: https://www.allrecipes.com/recipe/238261/chef-johns-classic-potato-pancakes/
Sabrina recommends using a little more salt and onion than the recipe calls for, out of personal preference.