Lacy Latkes
Humble and comforting, sexy and ready to party, potato latkes are the greatest singular recipe in the Jewish repertoire. They can swing from dairy to pareve with a dollop of sour cream or a splash of applesauce.. They are as traditional as recipes come.
YIELDS
6
TO
8
Ingredients
- 8 large Russet potatoes, scrubbed clean
- 2 onions, finely chopped
- 3 eggs, beaten
- 1/3 cup flour or matzo meal
- Sea salt and pepper to taste (be generous)
- Vegetable oil, for frying
- Applesauce, sour cream or Greek yogurt, for garnish
Directions
- Grate the potatoes using a food processor or box grater (no need to peel them). Transfer the potatoes to a clean tea towel or cheesecloth and squeeze out the potato liquid, getting the shreds as dry as possible.
- Place the potatoes in a large bowl and mix together with chopped onions, eggs, flour, salt and pepper. The acid in the onions will stop the potatoes from browning.
- Heat half an inch of oil over medium heat in a large cast-iron skillet (or other heavy-bottomed skillet). Add heaping tablespoons of latke mixture, frying four or five at a time, for about three minutes on each side or until golden brown. Smoosh them down with the spatula and add more oil as needed.
- When the latkes are cooked, transfer them to a plate lined with a paper towel to drain. You can serve these immediately or cook and reheat them in the oven when guests arrive. Serve with applesauce, sour cream or Greek yogurt. Enjoy!
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