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.
Crispy Potato Latkes (Potato Pancakes)
- 2-1/2 pounds Idaho potatoes, peeled, (about 4 large)
- 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.