Serves 6 Active Time 15 min. Total Time 45 min.
2 pounds Yukon potatoes, peeled and grated
1 small yellow onion, peeled and grated
4 large egg whites
2 tablespoons cornstarch
Salt and pepper
5 tablespoons unsalted butter
6 tablespoons olive oil
1/4 cup fresh chives, chopped (optional)
3/4 cup sour cream (optional)
3/4 cup apple sauce (optional)
Rinse grated potatoes with cold water to remove excess starch. All of the strands of potatoes should be nicely separated and not sticking together. Spread potatoes out on a few paper towels and pat dry or dry in a salad spinner.
Add dried potatoes, onion, egg whites, cornstarch, and a generous pinch of salt and pepper in a large mixing bowl.
Add 2 tablespoons butter and 2 tablespoons oil to a large skillet over medium heat.
Stuff potato mixture into a 1/3 measuring cup and squeeze out any excess liquid.
Transfer 1/3 scoop into the skillet and press down on it lightly to flatten a bit.
Repeat until you have four latkes in the pan. It’s important to cook in several batches.
Fry the latkes over medium-high heat for about five minutes per side or until golden brown. Remove from skillet and drain on a cooling rack over an oven tray (to catch oil).
Serve immediately, or keep latkes warm in a 200oF oven.
Garnish with chives and serve with sour cream and applesauce.