Potato Latke

About Potato Latke

Ingredients

Potatoes, peeled and grated 1 kg

• Medium onion, peeled and grated 1
• Refined flour 25 gms
• Egg, beaten 1
• Salt to taste
• White peppercorns, freshly ground to taste
• Olive oil to shallow-fry
• To serve
• Sour cream as required

How to Make Potato Latke (Stepwise Photos)

Method

1. Place the grated potato and onion into a colander and squeeze out as much moisture as you can.
2. Transfer them into a mixing bowl, add flour, egg, salt and freshly ground white pepper and mix well.
3. Heat sufficient olive oil in a non-stick pan till moderately hot. Place heaped tbsps of the potato mixture in the pan. Reduce heat, flatten each latke with back of the spoon and shallow-fry for about 5 minutes on each side. Drain on absorbent paper.
4. Arrange the latkes on a serving platter and serve hot with sour cream and apple sauce.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps