Crispy Panko Potato Latkes

• Produce

  • 1 Onion, large
  • 2 1/2 lbs Russet or yukon gold potatoes

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tbsp Potato starch
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Grapeseed or peanut oil

• Bread & Baked Goods

  • 3/4 cup Panko breadcrumbs

• Other

  • hand grater or food processor shredding disc attachment with fine holes, clean tea towel or layers of cheesecloth, skillet or electric skillet for frying, metal spatula, wire cooling rack

Found on toriavey.com

Description

Ingredients

• 2 1/2 lbs Russet or Yukon Gold potatoes
• 1 large onion
• 3/4 cup panko breadcrumbs
• 2 eggs, beaten
• 1 tbsp potato starch
• Salt and pepper
• Grapeseed or peanut oil for frying
• hand grater or food processor shredding disc attachment with fine holes, clean tea towel or layers of cheesecloth, skillet or electric skillet for frying, metal spatula, wire cooling rack

Directions

• Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. Peel the potatoes, then grate them using a hand grater or food processor shredding attachment with fine holes (small shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion. Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the same grater or attachment you used for the potatoes (fine holes for small shreds). Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside. Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean, dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds. Pour oil into skillet to a depth of 1/8 inch. Heat slowly over medium to about 365 degrees F. While oil is heating, use the fork to stir the panko breadcrumbs, beaten eggs, potato starch, salt and pepper into the potato shreds. You can add salt and pepper to taste. I add about 3/4 tsp of salt and a 1/4 tsp of pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds. Scoop up 3 tablespoons of the potato mixture. I do this by using a 1/4 cup measuring cup and filling it 3/4 of the way full. Squeeze the mixture firmly in your palm over an empty dish to remove any excess liquid (if you squeezed the potatoes out thoroughly in the cloth, you may not have much excess liquid to squeeze out). Shape the potato mixture into a tightly compacted disk. Place the disk carefully into the hot oil. Latkes can break apart at this point, theyre very delicate. If you can get them into the hot oil in one piece, chances are they will stick together--frying them is like the glue that holds them together. It takes a gentle touch, and it may take you some practice to get the feel for it. The oil should sizzle but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and dont fry a whole batch until the temperature is right. Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that-- dont crowd the pan) for 2-3 minutes per side till brown and crispy. Note: If your latkes arent holding together, stir more potato starch into the mixture, 2 teaspoons at a time, till the batter holds. You can also add another egg to the mixture and more panko, if needed. Remove the latkes from the pan using metal spatula and place them on wire cooling rack to drain. I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 4 hours or less before serving. After letting the latkes drain on the wire cooling rack, place them on an ungreased, unlined cookie sheet. Leave them at room temperature till ready to reheat. Place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. Serve latkes with applesauce and/or sour cream, if desired.