Potato Latke Recipe
by rabbipardo@ · 18 things on Twos
- Ingredients
- 2 pounds (about 4-5) potatoes, peeled
- 1 medium onion
- 2 large eggs
- 1/2 cup all-purpose flour (or matzo meal for Passover)
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil works well)
- Instructions
- Grate Potatoes and Onion: Coarsely grate the potatoes and onion using a food processor or a hand grater. You want to keep some texture, so avoid grating them too finely.
- Drain Mixture: Wrap the grated potato and onion in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy latkes.
- Make the Batter: In a large bowl, mix together the drained potato-onion mixture, eggs, flour, salt, and pepper. Stir until the mixture is well combined.
- Heat Oil: In a large, heavy skillet (cast iron is ideal), heat about 1/4 inch of oil over medium-high heat.
- Form and Fry Latkes: Scoop spoonfuls of the potato mixture into the oil, flattening them with the back of the spoon to form pancakes. Don't overcrowd the pan. Fry until the edges are golden and crispy, then flip and cook the other side (about 3-4 minutes per side).
- Drain and Serve: Transfer the latkes to a paper towel-lined plate to drain excess oil. Serve hot with sour cream and applesauce.
- Tips
- Potato Choice: Russet potatoes are a good choice for latkes due to their high starch content, which helps in crisping.
- Consistent Thickness: Try to keep your latkes the same thickness so they cook evenly.
- Keep them Warm: If you're cooking in batches, keep your finished latkes warm in an oven set to a low temperature.