Rachael Ray: Josh Capon Potato Latkes Recipe

Rachael Ray: Josh Capon Potato Latkes Recipe

Everyone loves a latke, or potato pancake, no matter what holiday they celebrate in December. Rachael Ray was joined in the kitchen by chef Josh Capon, who brought with him an easy recipe for a flavorful delicious crispy Potato Latke. Josh explained that if you fry correctly, the food doesn’t absorb nearly as much oil, which means it’s not as bad as it could be! Go ahead and indulge a little, it’s all about moderation anyway! But we dare you to try to eat just one!

To get the recipe for these delicious Potato Latkes, click next page.

Rachael Ray: Josh Capon Potato Latkes Recipe Ingredients

• 1 1/2 tsp each salt and freshly ground black pepper
• 2 large eggs – lightly beaten
• vegetable oil – for frying
• 1 1/2 lbs Russet Potatoes – peeled
• 1/4 C finely chopped white onions
• 2 tbsp flour or matzo meal

Josh Capon: Rachael Ray Potato Latkes Recipe Directions

1. In a food processor, grate the potatoes
2. Line a sieve or strainer with cheesecloth and transfer the potatoes to the sieve
3. Set the sieve over a bowl, then twist the cheesecloth into a pouch, squeezing out some of the moisture
4. To the squeezed-out potatoes, add salt and pepper, eggs, onion, and flour
5. Preheat the oven to 200 degrees
6. Line a baking pan with paper towels
7. When ready to eat, heat 1/4-inch of oil in a large skillet over medium-high heat until hot
8. Drop a large tbsp full of potato mixture into the hot oil and cook for 3-4 minutes per side
9. Eat right away or keep warm in the oven
10. Serve with apple sauce, caramelized onions, sour cream, minced chives, or caviar