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Potato Latkes
Category: Potatoes
Serves:
Rating:
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Ingredients:
2 pounds russet (baking) potatoes, peeled and placed in a bowl of cold water ⅓ cup grated onion 2 eggs, lightly beaten (1 egg per pound of potatoes)* 1 cup all-purpose flour (best) or ½ cup matzah meal** 1 teaspoon salt, plus additional to taste Freshly ground black pepper to taste Peanut or canola oil for frying
Directions:
1. Line a large baking sheet with paper towels. If not serving the latkes immediately-out of the frying pan into the dining room-preheat the oven to 200 degrees. Have a large bowl of cold water ready. 2. Grate the potatoes, using a hand grater or food processor fitted with the medium shredding disc. As potatoes are grated, transfer them to the bowl of water. When all of the potatoes are grated, set aside for 5 minutes. Drain the shredded potatoes in a large colander, rinsing with cold water. Transfer to a clean bowl. 3. Add the onion, the eggs, flour, salt, and pepper. Thoroughly combine the mixture. 4. In a large, preferably straight-sided pan, add oil to a depth of ¼ to ⅓ inch. Heat oil until a shred of potato dropped in the oil sizzles immediately. 5. Form pancakes, using 2 tablespoons from a regular silverware set. Scoop up a generous spoonful of the potato mixture with one spoon, flatten the mixture with the other spoon. Slide the latke into the oil. Repeat until the pan is full, but not crowded. Cook the latkes until browned at the edges. Turn the latkes over and cook until fully browned. Transfer the finished latkes to the lined baking sheet to drain excess oil. Repeat with the remaining mixture. 6. If not serving the latkes immediately, transfer the sheet to the preheated oven to keep warm. If serving even later, set the latkes aside to cool to room temperature, then freeze until ready to serve. Reheat the latkes in a 350-degree oven, and drain again on paper towels because reheating will release more oil. Serve with sour cream or applesauce. Add salt to taste.