Latkes are an ideal food to make with a friend since they are best made in bulk, freeze exceptionally well and will crisp up in your oven when reheated. Get two skillets and an assembly line going to fill your freezer. They make a great hors d’oeuvres or side dishes and can even be substituted for hash browns alongside a weekend morning egg breakfast.
The Cooking With Friends Kitchen
8 Large Yukon Gold Potatoes, peeled and shredded
2 onions, grated
4 tablespoons all purpose flour
2 eggs, lightly beaten
2 cups olive oil
Kosher Salt to taste
Using a Cuisinart (or a hand held tool), shred potatoes and onions on a coarse setting. Drain as much liquid as possible using your hands and paper towels. Place in a bowl with flour and egg. Mix well.
Heat ½ cup olive oil in a 12 inch skillet on medium high heat until bubbling. Work quickly and make a small fist full of the potato mixture with your hand (or tongs) and squeeze out the liquid. Place into the frying pan and flatten slightly. Repeat until you have filled the skillet. Cook until golden (about 3 minutes per side) on both sides and season with kosher salt. Remove and drain on a paper towel lined plate. Repeat the process, refilling the skillet with oil until all of the mixture is used up. If freezing, follow the freezing steps below:
Makes 50 Latkes