- Food Processor: Grating potatoes and other ingredients quickly and efficiently.
- Nonstick Skillet (Medium Size): Ideal for frying latkes to ensure easy cooking without sticking or excessive oil use.
- Digital Kitchen Scale: For precise measurements of ingredients, ensuring consistent results in every batch.
- Meat Mallet or Potato Masher: Useful for pressing the potatoes to remove excess moisture for crisper latkes.
- Large Mixing Bowl: Perfect for mixing the potato mixture with onions and seasonings before frying.
- Candy Thermometer (Ovenproof): Ensuring the oil temperature is perfect for any recipe requiring precise heat control, although not directly used in latke making.
- Paper Towels / Kitchen Napkins: Essential for blotting off excess oil after cooking latkes to make them less greasy.
- Electric Potato Ricer (Optional): Achieving a finely textured and consistent mixture for the latkes, although not specifically linked here but widely available online platforms like Amazon.
2 cups finely chopped onions, divided
1 large egg
1 1/4 teaspoons coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds russet potatoes, peeled, cut into 1-inch pieces
1 tablespoon all purpose flour
1 teaspoon baking powder
Vegetable oil (for frying)
6 tablespoons olive oil
2 tablespoons Sherry wine vinegar
1/4 teaspoon dry mustard
2 large bunches watercress, thick stems trimmed (about 8 cups)
1 large avocado, pitted, peeled, diced
4 ounces thinly sliced smoked salmon, cut into strips
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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