The Best Potato Latke Recipe
Ingredients:
2 pounds russet potatoes
Salt
1 onion
2 eggs, lightly beaten
2 tablespoons unbleached all-purpose flour
Freshly ground black pepper
Vegetable oil for frying
Applesauce and sour cream for topping
Cooking:
- Preheat the oven to 200 degrees.
- Peel the potatoes and grate them. (This can be done in a food processor, but the texture is better if done by hand.) Place the grated potatoes in a colander with a plate beneath it. Sprinkle salt on the potatoes, then cover them with a layer of paper towels. Place a heavy object, such as a heavy bowl or can, on top. Allow the potatoes to drain for 10 minutes.
- While the potatoes are draining, peel and grate the onion.
- Pat the potatoes dry with paper towels. In a large bowl, combine the potatoes, onion, eggs, and flour and season generously with salt and pepper. Mix well.
- In a large, heavy skillet, add oil to a depth of about 1/4 inch and heat over medium-high heat until very hot but not smoking. Drop 1/4 cup of the potato mixture into the hot oil, flattening with a spatula. Fry the latkes until deep brown and crisp on both sides.
- Drain the latkes on paper towels, patting them with the towels on both sides. Transfer in a single layer to a baking sheet and keep warm in the oven until all of them have been made. Serve hot, with applesauce and sour cream.
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