Potato Latkes
Ingredients
- 6 or 7 large russet potatoes peeled
- 2 small onions
- 2 eggs
- 2 tsp. salt
- 1 tsp. freshly ground pepper
- 1/2 to 3/4 cup all-purpose flour
- 1/4 cup potato starch or replace with flour
- Oil for frying canola oil works well, though I’ve used peanut oil—which burns hotter and gets them nice and crispy—and olive oil, which has a very… Mediterranean flavor.
Instructions
- Preheat an oven to 350°F. Line a baking sheet with paper towels.
- Grate the potatoes and onions and place them in a large bowl. Using paper towels, blot up any liquid they have released. Beat the eggs and add to the bowl along with the salt, pepper and enough flour to bind the mixture. (I like this version—my kids like the one below)
- Alternatively, dice the potatoes and onions. Put half of the onions and 1 egg in a blender and puree until liquefied. Add half of the potatoes and puree until smooth but not liquefied. Transfer the mixture to a bowl. Repeat with the remaining onions, egg and potatoes. Combine the batches in a bowl, add the salt and pepper and, using paper towels, blot up any excess liquid. Fold in potato starch and enough flour to bind the mixture.
- In a large fry pan over medium heat, warm 2 inches of oil to 350°F on a deep- frying thermometer. Drop in spoonfuls of batter, 4 or 5 at a time, and cook until the latkes are golden brown, about 3 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep warm in the oven while cooking the remaining batter.
- Serve as soon as the last batch is cooked; latkes will stay crisp for only a few minutes.
Notes
Makes about 24 potato latkes.