Classic Potato Latkes Print Email

Delicious with just about any roasted meat, fish or fowl, you don’t have to be Jewish to go crazy over these fried potato pancakes.

2.5 lbs Russet or Yukon Gold potatoes
2 medium onions
2 large eggs
1/5 tsp Kosher salt
1/2 tsp ground white pepper
1/4 cup all purpose flour
about 3/4 cup canola oil (for frying)

Preheat oven to 250 F. Line a tray with paper towels for draining latkes and have a baking sheet ready to keep them warm.

Peel and grate potatoes and onions on the large holes of a grater or on a food processor fitted with a coarse grating disk, alternating potato and onion. Transfer to a colander and squeeze mixture by handfuls to remove as much liquid as possible.

Place mixture in a bowl, adding egg, salt, pepper and flour; mix well.

Heat 1/2 cup of oil in a deep, large, heavy skillet. For each latke, drop about 2 TBS of potato mixture into a pan. Flatten with the back of a spoon so each pancake is 2 1/2 to 3 inches in diameter. Do not crowd the pan. Fry over medium heat 4 to 5 minutes per side, or until crisp and golden brown. Turn carefully with two slotted spatulas to avoid splashing hot oil. Transfer to paper towels. Stir batter before frying each new batch. Add more oil to the pan as needed, and heat it well before adding more latkes. After frying about half the batter, put latkes on a baking sheet and keep warm in the oven.

Pat tops of latkes with paper towels before serving. Serve hot or warm with sweetened sour cream, sweetened crème fraîche, or applesauce. – Faye Levy, 1,000 Jewish Recipes