Crispy Fried Shredded Potato Latkes
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 25 minutes
These delicious, gluten-free latkes are perfect with a delicious yogurt dip.
2 cups olive oil
1 pound Russet potatoes
½ pound Yukon Gold potatoes
1 large Spanish onion, peeled
5 large egg whites
1½ teaspoons salt
1 teaspoon baking powder
¼ cup potato starch
1 teaspoon maldon, fleur de sel or sea salt, to taste
- Set up large bowl fitted with a colander lined with cheesecloth. Set up four paper plates lined with paper towels.
- In a large sauce pan with deep sides or a sautoir, heat the oil to 355°F to 365°F.
- While the oil is heating, peel the potatoes and cut into quarters. In a food processor fitted with shredding disc, drop in the potatoes, one piece at a time. Remove shredded potatoes and place in the colander to drain.
- Cut the onion in eighths and shred in the food processor. Add to the draining potatoes.
- Pick up the mixture by the edges of the cheesecloth and squeeze well. Transfer the potatoes and onions to a clean mixing bowl. Add the egg whites, salt, and baking powder, mixing well. Add the potato starch, 1 teaspoon at a time, mixing continuously but gently.
- Check the oil temperature. Working in batches, 3 at a time, drop heaping tablespoons of the potato mixture in the pan, making sure to leave the irregular, shredded edges as they naturally fall. Flatten with the back of the spoon so that each pancake is about 3 to 4 inches in diameter. When the pancake bottoms are a deep brown color, gently flip. When the second side is a warm brown, remove to the paper towels to drain. Sprinkle with sea salt if desired and serve immediately. Repeat with the remaining batter.
See notes about frying latkes by clicking here.
You can make these pancakes bigger. They get very showy at 6 inches, but make sure to flatten them well and not to make more than two at a time.