Crispy Potato Latkes
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Crispy Potato Latkes
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Melissa Roberts
total
prep
Whether you like applesauce or sour cream (or both!) on top, nothing beats a crisp, classic potato latke.
Ingredients
- 3 pounds russet potatoes (6 large)
- 3 tablespoons fresh lemon juice
- 2 medium onions
- 3/4 cup all-purpose flour
- 4 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 3/4 teaspoons black pepper
- 1 1/3 cups vegetable oil
Directions
- Preheat oven to 250F with rack in upper and lower thirds. Place cooling racks on top of large shallow baking pans.
- Peel potatoes and coarsely grate into a bowl using large teardrop-shaped holes of a box grater or in a food processor fitted with medium shredding disk. Add lemon juice and toss to coat.
- Coarsely grate onion into same bowl. Transfer mixture to a kitchen towel. Enclose mixture in towel and wring out as much liquid as possible. (Discard liquid)
- Wipe bowl clean, then return potatoes and onion to bowl and stir in flour, eggs, salt, and pepper until just combined.
- Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Fill a 1/4-cup measure with latke mixture and carefully spoon it into skillet, then flatten lightly with a heatproof spatula.
- Form 5 more latkes in skillet and fry until undersides are golden, 2 to 3 minutes. (If latkes brown too quickly, reduce heat.) Turn over and fry until golden on other side, about 3 minutes more. Transfer to paper towels to drain briefly, then transfer to a metal rack set on baking pan in oven to keep warm. Make more latkes in same manner.
- Make ahead tip: Latkes can be kept warm in the oven for up to 1 hour.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am