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Jewish | |
| 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters 1 large onion (8 ounces), peeled and cut into quarters 2 large eggs 1/2 cup all-purpose flour 2 teaspoons course kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling 1 teaspoon baking powder 1/2 teaspoon freshly ground black pepper Safflower or other oil, for frying | |
| 1. Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible. 2. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed. 3. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. | |
Unrated | |
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