Potato Latkes with Carmelized Cabbage
Traditional potato pancakes with carmelized cabbage shreds as a rich hearty side dish or grazing item. Peasant foods that traveled with immigrants from Eastern Europe.
Equipment
- box grater or grater of your choice
Ingredients
- 2 large potatoes about 1 pound, scrubbed and cut lengthwise into quarters
- 1 large onion 8 ounces, peeled and cut into quarters
- 2 large eggs
- ½ cup all-purpose flour
- 2 teaspoons coarse kosher salt or 1 teaspoon fine sea salt, plus more for sprinkling
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- high temp frying oil i.e. sunflower or safflower
Instructions
- Grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
- Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
