latkes
category: [side]
* | clean dish towels to wring water from potato/onion |
2 | large Russet potatoes (about 1 lb), quartered lengthwise |
(I peeled potatoes, contrary to recipe.) | |
1 | large onion (half pound), peeled and cut |
into quarters | |
2 | large eggs |
1/2 | cup all-purpose flour |
1/2 | tsp sea salt (original recipe was 1-2 tsp) |
1 | tsp baking powder |
1/2 | tsp freshly ground black pepper |
* | oil for frying |
- Grate potatoes and onion coarsely with food processor. Transfer mix to clean dishtowl and squeeze out water.
- Put mix into large bowl. Add eggs, flour, salt, baking powder, pepper; mix until flour is absorbed. (I mixed eggs..pepper with food processor, but don't mix so long that it thickens.)
- Heat 1/4 inch oil In a medium heavy-bottomed pan over medium-high heat. Once oil is hot (drop of batter sizzles in pan), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula (90-degree spatula is handy!) to flatten. Flip once edges are brown and crispy (about 5 min). Cook until second side is deeply browned (about 5 min). Transfer latkes to paper-towel-lined plate to drain. Repeat.
source: NYT cooking
notes [2023-12-24]:
- again good results using coarse box grater
- used cake mixer to mix egg mixture into potato/onion mix
- we doubled the recipe, yielding about 18-20 large latkes total; but tripling it would be even better
- could potentially try matzo meal instead of flour next time?
notes [2022-12-24]:
- used coarse box grater instead of food processor, good results
- used hand-crank food processor to chop end bits of onion, to beat eggs, and to mix eggs, baking powder, salt, pepper
- thin and crispy latkes taste better than thicker or less browned
- used heavy cast iron pan; flat griddle is incompatible with thick layer of oil