By Casa de Suna
Published Dec 08
Whether you’re celebrating the Jewish Holidays or simply after the most delicious savory pancake out there, our latkes are a pitch-perfect pick.
And don’t fret: you don’t need to hand-squeeze the potatoes to ensure crispness–just use a food processor, and make sure you stir before scooping your portions to fry.
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How to Make It
Difficulty: Easy
Overall Time: 1 hr
Prep Time: 20 min
Cook Time: 40 min
Serves: Makes 22 latkes
INGREDIENTS
- 4 medium russet potatoes, about 3 lbs (1.4 kg), scrubbed well
- 1 yellow onion, finely diced
- 3 eggs, beaten
- ⅓ cup all-purpose flour
- 2 tsp kosher salt
- Freshly ground black pepper
- Vegetable oil for frying
INSTRUCTIONS
- Line a large baking sheet with paper towel. Set aside.
- Using a food processor fitted with the grating disc, coarsely grate potatoes. Working in batches, transfer to a clean kitchen towel. Wring out potatoes to get rid of as much liquid as possible. Transfer to a large bowl, then add onion, using a fork to stir until mixture is fully combined. Add eggs, flour, salt, and pepper. Stir well until mixture is fully combined, ensuring each shred of potato is fully coated.
- Heat a large skillet over medium-high heat. Pour in enough oil to come at least ¼-inch up sides of the skillet. When oil is hot, working in batches of 4 latkes at a time, carefully spoon ¼ cup portions of potato-mixture, lightly flattening tops. Cook, until crisp and golden, 3 to 4 minutes per side. Transfer to prepared baking sheet. Repeat with remaining potato-mixture. Serve with Horseradish Sour Cream and Buttered Apples, or with Greek Yogurt, Pickled Cucumbers and Capers (recipes below).
Buttered Apples and Horseradish Sour Cream
Overall Time: 15 min
Prep Time: 10 min
Cook Time: 5 min
