Jen LeBow’s Latke Recipe

Jen LeBow’s Latke Recipe

These latkes are very thin and crispy, NOT thick and starchy because they have no eggs and no flour.

In a food processor with the shredding blade, shred:

30 oz. Yukon Gold potatoes (no need to peel)

6 oz. sweet potato (peeled)

Remove from food processor and put into large bowl.

In food processor with regular blade, process:

½ of a medium sized onion

1 carrot (cut up into small pieces)

Add to bowl with potatoes.

Add:

1 cup sugar

½ t salt

Mix well and drain excess liquid.

Put about 3 T oil in a frying pan on medium heat. 

Ladle about 3 T of latke mixture into the pan and spread out so you can see a bit of the pan through the batter. You’ll probably be able to fit 3-4 latkes in the pan at a time.

Continue to add oil as it dissipates. 

Turn once the edges are brown and you can flip them.  The first few are usually throwaways til the pan is cooking properly.

Cool on racks lined with paper towels. Serve with sour cream or applesauce.