PERFECT POTATO LATKES
Ingredients
- 12 medium potatoes Idaho, peeled
- 4 eggs beaten
- 2/3 cup flour (if you have matzoh meal go for that to keep it classic, I found flour adds to crispy texture)
- 1 yellow onion grated
- 2 tsp kosher salt
- 1/2 tsp black pepper coarse
- canola oil for frying
- applesauce or sour cream as toppings, optional
Instructions
- Fill a large bowl halfway with water.
- Grate all the potatoes and put them into the water.
- I let them sit in the water for an hour, but as much/little time as you can give them the crispier your latkes will be. This water bath removes a lot of the starch.
- Take the potatoes out one handful at a time and squeeze them as dry as you can and put them into a second large bowl.
- Add the eggs, flour, onion, Kosher salt and black pepper to the potatoes and mix well.
- Heat the oil in your frying pan and using 1/4 cup measure form them into patties about 3/4 inch thick and fry on medium-high heat for 4-6 minutes on each side, or until golden brown and crispy on the outside but still fluffy in the middle.
- To keep warm in the meantime while frying set your oven to 250 degrees or "keep warm" setting and keep these on a cooling rack set on top of a cookie sheet while you fry the remaining latkes.
Tried this recipe?Let us know how it was!