Potato Latke
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 servings
 
Ingredients
  • 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters
  • 1 large onion (8 ounces), peeled and cut into quarters
  • 2 large eggs
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper
  • Safflower or Canola oil, for frying
Instructions
  1. Using a food processor with a coarse grating disc, or with a box grater, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
  2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
  3. In a medium heavy-bottomed pan over medium-high heat, pour in about ¼ inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.
Note: Great Tip--Put grated potatoes in a salad spinner to get the excess water out.
Recipe by The Memorable Kitchen at http://thememorablekitchen.com/potato-latkes/