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Potato Latkes From Martha Stewart Recipe

Ingredients

How to make it

  • Preheat oven to 200 degrees.
  • Shred potatoes using the large holes of a box grater into a large bowl of ice water.
  • Alternatively, place half the potatoes in the bowl of a food processor fitted with the shredding disk attachment and process until shredded.
  • Repeat process with remaining potatoes.
  • Transfer to a large bowl of ice water.
  • Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel and gently squeeze dry.
  • Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom.
  • Carefully pour liquid from the bowl, reserving milky residue (potato starch), and discard.
  • Transfer potatoes back to bowl with potato starch.
  • Add onions to bowl; stir in eggs, beer, flour, salt, and pepper.
  • Line a baking sheet with paper towels.
  • Set aside. In a heavy nonstick skillet, heat 1/4-inch of oil.
  • Spoon scant 1/2 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the skillet.
  • Fry on both sides until golden brown, 4 to 6 minutes.
  • Transfer to prepared baking sheet to drain.
  • Transfer to oven to keep warm.
  • Repeat process with remaining potato mixture.
  • Serve hot with applesauce, or sour cream and caviar, if desired.

Reviews & Comments 2

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    " It was excellent "
    sunny ate it and said...
    Anything by Martha is gonna be great. = )
    Was this review helpful? Yes Flag
  • organicmama 16 years ago
    This sounds like a very good thing!
    Was this review helpful? Yes Flag

The Cook

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