5-6 medium to large yukon gold or baking potatoes (1 1/2 to 1 3/4 lbs)
1 medium onion, finely grated
4 large eggs, lightly beaten
2 Tablespoons flour (or matza meal on Passover)
1 tsp salt
1/2 tsp pepper
1 tsp baking powder (omit on Passover)
Vegetable oil for frying
Instructions
Place potatoes in medium saucepan and barely cover with cold water. Turn heat to
high and allow to come to boil. As soon as water is boiling, turn OFF the water. Set a
kitchen timer for 10 minutes. After exactly 10 minutes- no more- drain and place
potatoes in COLD water. Let sit for 5 minutes. Drain and pat dry. This step can be
done a up to two days in advance if you refrigerate the potatoes.
Using medium shredding disc, grate potatoes in a food processor; or be very careful
and use a box grater. Place shredded potatoes in a large bowl. Use the same food
processor with a chopping blade to chop the onion finely- pulse so you chop finely
but don't turn into liquid. Add onion, salt, pepper, eggs, baking powder and flour to
the potatoes and mix together.
Spread a newspaper on counter and cover with paper towels.
I usually put about 3/4- 1 inch of oil in a large, deep skillet. Heat oil until it begins
to shimmer - test by dropping a tiny bit of the mixture into the pan - it should
sizzle. Make one test latke; let cool and taste. If you need to add more salt or
pepper, do so now.
Drop batter by soup spoons-full and flatten slightly. Do not over crowd the pan.
Brown on one side, then flip once and complete cooking until golden brown. Drain
on paper towels. Eat right away, or freeze.
To make a little ahead, place a wire rack on a large cookie sheet. Place cooked
latkes on wire rack, and keep warm in a 250 degree oven.
To freeze, cool latkes completely, freeze on trays and store in plastic bags. To
reheat, place on wire rack on a cookie sheet and heat in a low over at 225-250
degrees. The wire rack keeps the latkes crisp and the low heat doesn't dry them out.
Serving
Suggestions
Serve with applesauce and if it's a dairy meal, with sour cream
Originally Submitted
8/17/2012
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