Potato Latkes Recipe

Ingredients

• 1½ pounds russet potatoes (peeled (690g))
• ½ medium onion (peeled (130g))
• 1 large egg (lightly beaten)
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon ground black pepper
• Vegetable oil

Steps

1. 1

   Grate the potatoes and onion on the largest holes of a box grater. (Alternatively, you can use the grating attachment of a food processor.)

2. 2

   Place the potato and onion mixture on a lint-free kitchen towel or a large piece of cheesecloth and squeeze out as much liquid as possible.

3. 3

   In a large mixing bowl, stir to combine the potato and onion mixture with the egg.

4. 4

   Sprinkle the flour, salt, baking powder and pepper evenly over the potato mixture. Stir it gently to combine well.

5. 5

   Meanwhile, fill a large, heavy-bottomed skillet with ¼-inch of oil. Heat it over medium-high heat to 350°F.

6. 6

   Working in batches, drop spoonfuls of the latke mixture, between 3 to 4 tablespoons in size, into the hot oil. Press gently with the back of a spoon or spatula to flatten their tops slightly. Cook for about 3 minutes until golden brown. Flip the latkes and cook for an additional 1 to 3 minutes until golden brown. (Adjust the heat as needed to maintain 350°F.)

7. 7

   Place the latkes on a paper towel lined plate or a wire rack set over a small, rimmed sheet tray. Repeat with the remaining potato mixture, adjusting the heat as needed.

8. 8

   Serve the latkes with sour cream and applesauce, if desired.