Potato Latkes

Name: Potato Latkes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 pound russet potatoes, scrubbed and quartered; 1 large onion (8 oz); 3 eggs; 2 tablespoons all-purpose flour; 2 teaspoons coarse salt; 1 teaspoon baking powder; Oil for frying; Finishing salt, to taste

Crispy, golden potato pancakes: a Hanukkah staple that's good any time of year. Serve with sour cream and applesauce.

Total time

45 min

Serves

16

Difficulty

Medium

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As seen on Episode 80

The pantry

kitchen

Essentials · serves 16

1 pound russet potatoes, scrubbed and quartered 1 large onion (8 oz) 3 eggs 2 tablespoons all-purpose flour 2 teaspoons coarse salt 1 teaspoon baking powder Oil for frying Finishing salt, to taste

·

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The preparation

8 steps, about 45 minutes start to finish.

01
Shred potatoes and onion together using food processor or cheese grater
02
Squeeze excess moisture from shredded mixture
03
Add eggs, flour, salt, and baking powder
04
Mix until no dry flour patches remain
05
Heat oil to about 350°F
06
Drop heaping tablespoons of mixture into hot oil
07
Fry until golden brown on both sides
08
Drain on paper towels and season with finishing salt

lightbulb The chef's notes

“Wring the shredded potato and onion as dry as you possibly can before mixing the batter. That squeezed-out water is the difference between latkes that crisp and ones that steam and go limp.”

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