Potato Latkes
 Serves |  Total Time |
|---|---|
| 36 | 10 minutes |
Ingredients
- 2 large Russet potatoes
1 large onion
2 eggs
0.5 cup all-purpose flour- 2 tsp salt
1 tsp baking powder- 0.5 tsp pepper
some neutral oil- some salt
Cookware
- 1 food processor
- 1 dishtowel
- 1 large bowl
- 1 heavy-bottomed pan
- 1 spatula
Instructions
Step 1
Using a food processor with a coarse grating disc, grate the Russet potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
Step 2
Working quickly, transfer the mixture to a large bowl. Add the eggs, all-purpose flour, salt, baking powder and pepper, and mix until the flour is absorbed.
Step 3
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the neutral 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.
Step 4
Use a spatula to flatten and shape the drops into discs.
Step 5
When the edges of the latkes are brown and crispy, about 5 minutes, flip.
Step 6
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.
Source