Non-Stick Skillet - For frying latkes without sticking or requiring excessive oil.
Cutting Board and Knife Set - For peeling, grating, and chopping potatoes and other ingredients safely.
Grater (Microplane or Box Grater) - To shred the potatoes for latkes; microplane provides finer results, while a box grater has different side options.
Mixing Bowls - Used to combine eggs, flour, and spices when forming pancake batter.
Whisk or Fork - Utilized in the process of whipping eggs as part of latke preparation.
Spatula - Important for flipping and ensuring even cooking on both sides of each latke.
Food Scale (optional) - Useful for precise ingredient measurement, particularly when following a recipe's specified ratio.
Cutting Board with Storage Space - To keep raw and cooked foods separated during preparation.
Bamboo or Silicone Spatula (non-stick safe) - Useful for mixing ingredients without scratching non-stick pans.
Plate or Tray with High Rim - Serving and presenting the freshly made latkes, keeping them warm and separate from other dishes.
2 large dried ancho chiles*
1 3/4 teaspoons coarse kosher salt, divided
2 pounds russet potatoes, peeled, diced
2 cups chopped white onions, divided
2 tablespoons chopped fresh cilantro
1 large egg
1 tablespoon masa (corn tortilla mix),** toasted, or plain all purpose flour
1/2 teaspoon freshly ground black pepper
6 tablespoons (or more) vegetable oil
Watercress Guacamole
Fresh watercress sprigs
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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