Classic Potato Latkes
Eileen Goltz |
- 2 pounds russet potatoes
- 1 onion
- 2 eggs, lightly beaten
- 2 Tablespoons flour
- Salt and freshly ground pepper to taste
- Vegetable oil for frying
- Preheat oven to 200°F.
- Peel and grate the potatoes.
(This can be done in a food processor, but the texture is better if done by hand.)
- Place the grated potatoes in a colander with a plate beneath it.
- Sprinkle salt on the potatoes, cover them with a layer of paper towels, and then place a heavy object (such as a heavy bowl or can) on top.
- Allow the potatoes to drain for 10 minutes.
- While the potatoes are draining, peel the onion and grate it by hand. Set aside.
- In a large bowl, combine the potatoes, onion, eggs and flour and season generously with salt and pepper. Mix well.
- In a large, heavy skillet, add oil to a depth of about 1/4-inch and heat over medium-high heat.
- Drop 1/4 cup of the potato mixture into the hot oil, flattening with a spatula. Fry the latkes until deep brown and crispy on both sides.
- Drain the latkes on paper towels (pat them with the towels on both sides) and keep them warm in a single layer on a baking sheet in the oven until all of them have been made.
- Serve hot, with sour cream and applesauce on the side.