An easy technique for making Potato Latkes that are crisp and delicious without the usual fuss and mess. Serve these as an appetizer or side dish for Hanukkah or any time.
- 3 pounds russet (Idaho) potatoes (4 large)
- 2 tablespoons olive oil
- 1 large white onion, peeled and chopped
- 2 large eggs, lightly beaten
- 2 teaspoons kosher salt
- 1/4 teaspoon white or black pepper
- 4 tablespoons all-purpose flour (for gluten free substitute rice flour)
- Canola or grape seed oil for frying
- Optional Accompaniments:
- Apple sauce
- Sour Cream
- Boil the Potatoes Bring a large pot, halfway filled with water, to a boil. Add the potatoes. When the water returns to a boil set the time for 30 minutes. Remove potatoes from the pot. Let them cool for 15 minutes, then put them in the fridge - covered with foil - for at least 2 hours or over night.
- Make the Latkes Line a baking tray with two layers of paper towels and set aside. Heat 2 tablespoons olive oil in a large heavy (preferably cast iron) skillet over medium heat. Sauté the onion for about 7 minutes, stirring occasionally, until softened and just starting to brown. Transfer onions to a clean plate and leave them to cool. Don't wash the onion pan - you'll use it to fry the latkes.
- While the onions are cooling, peel the potatoes. You can peel them by hand, with a vegetable peeler or with a knife. The skin will come off easily. Grate the potatoes into a large bowl, using the large holes in a hand or box grater. They're extremely easy to grate. (Or you can shred them in the food processor, using the shredding attachment) Add the beaten eggs, salt, pepper, flour and cooked onions. Toss gently to combine everything.
- Pour enough oil into the skillet to come up to about 1/8 of an inch. Heat the pan over medium-high heat until the oil wrinkles - hot but not smoking. Form the latkes into any size you like by scooping with a tablespoon and using your hands to gently pat them into the desired shape. Lay each latke carefully into the hot oil after you form it, working in batches so you don't crowd the pan. Cook for about 2 minutes per side or until they are golden brown. Adjust the heat so they don't burn and add more oil, as needed. Transfer cooked latkes to a paper-towel-lined tray. You can keep them warm in a 225ºF oven until ready to serve.
- Serve latkes alone or with apple sauce, sour cream or ketchup. This recipe makes about 30 2 ½-inch latkes.
- Prep Time: 45 min
- Cook Time: 1 hour
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Keywords: easy latkes, easy potato pancakes