Crispy Potato Latkes (Potato Pancakes)
Latkes are part of a traditional Hanukkah meal, but these potato pancakes make a terrific treat any time of year. Enjoy them at their finest by adding a dollop of sour cream and some homemade applesauce as accompaniments.
- 2-1/2 pounds (about 4 large) Idaho potatoes, peeled
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1-1/2 teaspoons kosher salt
- 1/8 teaspoon white pepper
- 2 large eggs, lightly beaten
- 1/2 cup onion, finely chopped
- Vegetable oil for frying
- Sour cream and applesauce for serving
- In a small bowl, combine the flour, baking powder, salt and white pepper until well blended. Set aside.
- Using the shredding disk of a food processor or the large holes of a box grater, grate the potatoes.
- Working with about half of the shredded potatoes at a time, place them on a double thickness of cheesecloth, gather up the ends and squeeze out as much moisture as possible.
- Place the potatoes in a large mixing bowl, stir in the eggs and onion until well mixed.
- Place about 1/4-inch of vegetable oil in a large skillet and heat over medium-high heat. While the oil heats, add the flour mixture to the potatoes and combine well.
- Using a large slotted spoon, place 2 tablespoon portions of the potato mixture in the hot oil, pressing them into patties about 3-inches in diameter. Fry until golden brown and crispy, about 3 minutes per side. Don't overcrowd the pan - you will probably need to fry the latkes in three separate batches.
- Once the latkes are cooked, transfer them to a paper towel-lined platter to absorb any excess oil. Latkes can be kept in a warm oven (200°F), loosely wrapped in foil until ready to serve.
Serve with sour cream and homemade applesauce.
Latkes reheat very well, so if you want to make them ahead of time, feel free. You don't need to worry that you'll be compromising taste or quality.