Ingredients:
2 pounds starchy baking potatoes (such as russets or Yukon Golds), peeled
1 medium onion, peeled
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 eggs
Sour cream and applesauce (optional)
Grate the potatoes and onion in a food processor using a medium-size shredding disk.
Wrap a third of the grated potatoes and onions in a clean tea towel and wring out as much moistrue as possible. Removing the excess water helps reduce splattering during frying and results in firmer, better tasting latkes. Empty the towel into a separate bowl and repeat the process with the remaining potatoes and onion, using clean, dry section of the tea towel each time.
Add the salt and pepper to the mixture. Toss to evenly distribute.
In a small bowl, beat the eggs with a fork, then pour them over the potatoes and stir to combine. Set the mixture aside, covered with plastic wrap.
Heat 2 to 3 T of vegetable oil in a large nonstick skillet over medium heat. When the oil is hot, drop 3 to 4 mounds of the potato mixture–an ice cream scoop works well for this–into the skillet. Flatten the mounds with a fork or spatula and fry each side until nicely browned, about 5 minutes per side.
Serve the latkes immediately with sour cream and applesauce or keep them warm on a baking shet in a 300 degree oven.
Makes about 10 latkes.
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