Makesabout 20 latkes
- Active time:45 min
- Start to finish:45 min
December 2008
Every family has its own (ahem, best) version of these savory potato pancakes. We’re offering you a classic formula, though not everyone drains the potato mixture before frying—we find this prevents the latkes from absorbing too much oil and allows them to crisp into golden disks. Maybe this will become the new family favorite.
View more of our favorite recipes from this issue.
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1
medium onion
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3
lb
russet (baking) potatoes (about 6)
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2
teaspoons
fresh lemon juice
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1/3
cup
all-purpose flour
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3
large eggs, lightly beaten
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Accompaniment:
sour cream
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Equipment:
a deep-fat thermometer
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Cut onion lengthwise to fit feed tube of a food processor, then grate with medium shredding disk. Transfer to a large bowl (do not clean processor).
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Peel potatoes and put in a bowl of cold water. Cut potatoes lengthwise to fit feed tube, then grate and add to onions. Toss with lemon juice, then with flour, 2 tsp salt, and 1 tsp pepper. Add eggs and stir to coat. Transfer to a colander set over a bowl (potatoes will release juices).
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Preheat oven to 200°F.
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Heat 1/4 inch oil to 360°F in a 12-inch heavy skillet over medium heat. Using a 1/4-cup measure, scoop 4 or 5 mounds of potato mixture into skillet. Flatten with a fork to form 31/2- to 4-inch pancakes. Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
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Cook until golden brown, 2 1/2 to 3 minutes per side. Transfer to a paper-towel-lined baking sheet and keep warm in oven while making more latkes.
Cooks’ note: Cooked latkes can be frozen on a baking sheet, then transferred to a sealable bag or container and frozen up to 2 weeks. Reheat in a 450°F oven (about 5 minutes).
