Lacy Latkes

By Amy Rosen

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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.

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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!