Crispy Potato Latkes
Yield
14
latkesTotal time
25
minutesIngredients
2 lbs Russet potatoes peeled, scrubbed, and cut lengthwise into quarters
1 large onion, peeled and cut into quarters
2 large eggs
1/2 cup all-purpose flour
2 tsp coarse kosher salt
1 tsp baking powder
1/4 tsp freshly ground black pepper
neutral oil, for frying
- Serving
apple sauce
sour cream
Directions
- Grate the potatoes and onions. Squeeze out excess liquid.
- Transfer the grated potatoes and onions to a large bowl. Add the eggs, flour, salt, baking powder, and pepper, and mix until well combined.
- Pour in about 1/4 inch of the oil in a large pan over medium-high heat. Once it is hot, ladle about 2 tbsp of batter into the pan, and repeat, careful not to overcrowd the pan. Flatten and shape the batter into discs with a spatula. Fry for about 3-4 minutes on each side, or until brown and crispy.
- Place the latkes on a wire rack set over a baking tray to allow excess oil to drain.
- Serve with sour cream and apple sauce.